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Guinea Fowl with Cider
Pintade au Cidre

Serves: 4 : 4

Directions
Preheat oven to 425º. Sprinkle the bird inside and out with salt, set in a roasting pan and dot with butter. Pour the cider around it. Roast, basting every 10 mn, until the juice runs clear when inner thigh is pierced, about 50-60 mn. Rest the bird, covered with foil, for 10 mn on carving board. Meanwhile, set the roasting pan over high heat ands simmer to concentrate the flavor of the cooking juices. Season to taste. Carve the bird and arrange the pieces on a warm platter. Pour any juices from the bird into the reduced cooking juices and pour over the bird.

Recipe Contributed By
JDV

Recipe Category: Other


Ingredients
1 guinea fowl, about 3.5 Lbs
1 stick butter, cut into pieces
1 1/2 cup dry hard cider
Salt & pepper







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