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ROAST GUINEA FOWL WITH WHISKEY JUS

Description: Roast Guinea Fowl with Whiskey Jus is an elegant Irish-inspired main course that pairs the rich, slightly gamey flavor of guinea fowl with a silky whiskey-infused pan sauce. Roasted until the skin is crisp and golden, the bird remains wonderfully juicy while the jus adds depth with hints of caramelized shallots, stock, and Irish whiskey. This impressive dish is perfect for Sunday dinners, festive celebrations, or special occasions.

Ingredients

  • 1 whole guinea fowl (about 3 lbs)
  • 2 tablespoons softened butter
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, lightly crushed
  • 1 tablespoon olive oil

For the Whiskey Jus

  • 1 shallot, finely diced
  • 1 tablespoon butter
  • ¼ cup Irish whiskey
  • 1½ cups chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pat the guinea fowl dry and rub with butter and olive oil.
  3. Season generously with salt and pepper.
  4. Place the thyme, rosemary, and garlic inside the cavity.
  5. Roast for 55–70 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
  6. Transfer the bird to a platter, cover loosely with foil, and rest for 15 minutes.
  7. Meanwhile, pour off excess fat from the roasting pan, leaving the browned bits behind.
  8. Cook the shallot with the butter over medium heat until softened.
  9. Carefully add the Irish whiskey and simmer for 2 minutes.
  10. Stir in the chicken stock, Dijon mustard, and honey, then simmer until reduced by about one-third.
  11. If desired, stir in the cornstarch mixture and cook until lightly thickened.
  12. Carve the guinea fowl and spoon the whiskey jus over each serving.

Cooking Tips

  • Do not overcook guinea fowl, as it is leaner than chicken.
  • Allowing the bird to rest before carving helps retain its juices.
  • A good-quality Irish whiskey adds a smooth richness without overpowering the sauce.
  • The jus should remain silky rather than overly thick.

Serving Suggestions

Serve Roast Guinea Fowl with Whiskey Jus alongside buttery mashed potatoes, roasted root vegetables, braised cabbage, or sautéed green beans. Finish with fresh thyme and plenty of the warm whiskey jus for a memorable Irish-inspired feast.