Guinea fowl in the oven

Turn on the oven at 190 degrees and start preparing the bird for baking. Guinea fowl should be well rinsed with running water and dried with dry towels, excess water is not needed during the cooking process.

The orange is washed, dried and peeled. Cut the fruit pulp into small cubes and put it in the middle of the bird.

It is better to use freshly squeezed juice, store-bought with a high sugar content is not suitable for cooking poultry. Squeeze out the juice from the oranges cut in half, pour it into a deep plate. Peel the ginger root and grate it on a fine grater, trying not to spill the juice. Add ginger to the orange juice and pour the mixture into the bottom of the baking dish.

We put the guinea fowl in a baking dish, cover it with foil with the shiny side down and send it to bake for 30 minutes.

Melt butter in a microwave oven or in a water bath. Add vegetable oil, soy sauce and hot pepper to taste. Honey should be liquid, if it has already thickened, melt in the same way as butter and add to the mixture. Mix until smooth.

After 30 minutes, we take the guinea fowl out of the oven. It's time to take care of her delicious crust. Lubricate the upper part of the bird with half of the resulting glaze and send it to bake for 20 minutes, this time without foil.

We take it out of the oven, turn the guinea fowl over, lubricate the remaining glaze with the second half and send it to bake for another 20 minutes. About 10 minutes before the end of the process, we open and pour the sauce formed on the bottom of the mold.

We take the guinea fowl out of the oven, put it on a plate and let's do the sauce. Pour the sauce from the mold into the baking tray, add salt, pepper and boil on the stove until it thickens.

Guinea fowl is best served with slices of baked potatoes, drizzled with a delicate orange-honey sauce.

Bon appetit!