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Guinea-Fowl (Or Chicken) With Fennel, Potatoes And Blood Oranges

Cut the guinea-fowl legs away from the breast

Pot Roasted Guinea Fowl With Calvados Cream And Apples

atch and pour over the guinea fowl.
when flames have died

Breast Of Guinea Fowl With Pomegranate Dressing

ub the skin on the guinea fowl breast with olive oil and

Spiced Guinea Fowl

r blender.
Put the guinea fowl skin side down in a

Braised Guinea Fowl With Walnuts And Grapes

harp knife to cut the guinea hen into 6 portions then

Roast Guinea Fowl With Brie

Season fowl inside and out with pepper.<

Roast Guinea Fowl

Preheat the oven to very hot.
Fold the wings behing the bird, and tie the legs loosely together.
Brush with the butter and cover the breasts with the slices of bacon.
Place on a rack set over a baking dish and cook in the center of the oven for 20 minutes per pound.
Transfer the birds to a warmed serving dish and cover.
Add the wine to the pan juices with the lemon juice and boil rapidly for a moment or two.
Adjust the seasoning and serve with the birds.
Discard the bacon.

Roast Guinea Hen

Preheat oven to 350\u00b0F.
Wash hen and lard with salt pork.
Fill with stuffing of your choice.
Close opening and truss.
Place breast-side down in an uncovered roasting pan.
Place in oven for an hour, then turn breast-side up and cook until tender, about one more hour, basting every half hour.

Guinea Hens With Orange Sauce

Cut guinea hens into serving pieces; season with salt and pepper.
Brown in butter in ovenproof skillet.
Peel and quarter oranges.
Add orange quarters and rind to mixture in skillet. Dissolve bouillon cube in 1/2 cup hot water.
Combine bouillon liquid and wine.
Add to guinea hen mixture.
Cover.
Bake in 350\u00b0 oven for 2 hours.
Serve with sauce over wild or white rice. Yields 4 to 6 servings.

Wild Fowl

Grease iron pot.
Cut and quarter apples and put in pot.
Place cleaned fowl amongst apples.
Slice onion and place on top of bird and pour cider over.
Place pot on pot hook over coals. Add water as needed from time to time.
Cook fowl until tender, 2-3 hours.
For last 1/2 hour add herbs and spices tied in a muslim bag and a little molasses.
Remove fowl and then thicken remaining liquid with cornflour before serving.

Roast Chicken With Gnocchi, Spinach And Hollandaise

Preheat the oven to 350\u00b0F. Season the skin and cavity of the chicken. Place in a roasting pan and roast for 1 hours 15 mins.
Meanwhile, heat the oil in a large saucepan and saute the shallots until translucent. Add the garlic and spinach and cook, stirring as the spinach wilts. Pour in the stock and continue to cook, stirring, for a few minutes. Add the nutmeg and season to taste. Remove from the heat and keep warm.
To make the gnocchi, heat the butter in a large frying pan and saute the gnocchi. Remove from the pan and keep warm.< ...

Grandma Judi'S Golden Fowl

Wipe the fowl dry.
Pour Planters peanut oil in the palm of your clean hand and rub into the fowl thoroughly.
Massaging the oil into the skin of the fowl.
Cut the apples in halves (no need to peel) and place into the fowl cavities.
Sprinkle generously with the lemon pepper and garlic seasonings and parsley.
Grill on barbecue until golden or put into a 350\u00b0 oven uncovered until golden.
Serve with seasoned rice and your choice of vegetable.

Sari Fowl - Special Long-Cook Chicken

ith hunger- sometimes the best recipes come up by accident!

Chicken Soup (Greek Egg-Lemon Soup)(Greek; Heart Healthy.)

Cover fowl with water and chicken broth and heat gradually to boiling point with onion and celery. Cook until fowl is tender, about 1 1/2 hours, adding salt when half done. Remove fowl from broth and set aside on warm platter. Strain broth; bring to boiling point. Stir in rice; cover and simmer over moderate heat until rice is cooked. Stir the contents frequently while rice is cooking. Cool soup slightly and blend with the following Egg-Lemon recipe. Serve immediately. Makes 6 servings.

Jug Jug (Barbados)

p together. Meanwhile, add the guinea flour to the water and

Chicken Stock

In a kettle combine the fowl, the neck and the giblets,

Ujhazy'S Chicken Soup

Cut up the boiling fowl and sprinkle with salt.
Place in a large pan with a small amount of water and bring to the boil.
Then pour off the water.
Cover the fowl with fresh water.
Boil it and then simmer gently.

Supu Ya Kuku, Chicken Soup Of Zanzibar

Sautee first 5 ingredients.
Add remaining ingredients.
Simmer gently for 1 hour or until meat is tender.
Remove the fowl.
Cut 1 cup of the meat in 1/2 inch cubes and add to the soup.
Correct the seasonings to your taste.

National Stew Of Argentine (Puchero)

Take a large pot and half-fill it with boiling salted water.
Put in the beef, fowl, and calf's foot, bring to a boil and skim.
Simmer for 1 1/2 hours.
Now add everything else, add more water if necessary and simmer till the vegetables are tender.
Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup.

Stewed Fowl And Peanuts

Cut fowl into pieces suitable for serving.
Brown the pieces in the oil and then remove from pan.
Slice the onion and fry in the same oil.
Add water and the salt; bring to a boil.
Add chicken pieces and cook until tender.
Add peanuts or peanut butter and continue cooking 20 to 30 minutes.

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