Guinea fowl with Armagnac

Raised on corn, soy and wheat, guinea fowl has succulent meat that is a cross between chicken and turkey. Compared to other game birds, which are usually very lean, guinea fowl has fifty-fifty meat to bone ratio and fifty percent less fat than chicken. Unlike turkey meat, which can be a bit bland, guinea fowl meat has an exceptionally rich flavor and a lusciously tender texture. One bird is typically enough to serve one person, although larger guinea hens can feed two people.

Their meat is a little darker than chicken and because they have lesser fat, it is best to baste them while cooking to maintain their juiciness. In this recipe, the guinea fowl is stuffed with white grapes soaked in Armagnac brandy. Besides giving the meat an exquisite flavor, the grapes and Armagnac also add extra moisture and enhance the meat’s juiciness and sweetness.

Guinea fowl should be cooked to a temperature of 155 to 160 degrees Farenheit. After cooking in the oven, place the hen on a platter and cover it with foil and allow it to rest for five minutes. This will trap in the heat and finish the cooking, rising the temperature to 165 to 170 degrees, which is perfect for serving. Known as carry-over cooking, this method allows the heat to be conducted and distributed throughout the meat until the temperature is equalized. Be careful not to overcook the meat, as it will be very dry and unpleasant.

Made from white wine grapes, Armagnac lends a fruity depth and intoxicating flavor to the meat of the fowl. Popularly drank as a digestif to finish a meal, Armagnac is also used to make sauces and bastes. It is best to soak the grapes in the Almagnac overnight to really soak up its flavors and produce an extraordinary guinea fowl dish.