Stuffed Guinea Fowl
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32.9 mg | (274 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,116 mg | (53 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 532 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful fresh Fresh herbs (chervil and parsley; leaves removed)
- 1 Guinea fowl (approx. 1.4 kg)
- ¼ cup butter
- 1 cup chicken stock
- 2 cups Baby carrots
- 2 ½ cups small, white Turnip
- 2 sticks Celery (cut into large pieces)
- 2 ⅔ cups Patty pan squash
Preparation steps
1.
Heat the oven to 160°C (180°C in a fan oven), 325°F, gas 3.
2.
Stuff approx. 1/3 of the herbs under the skin down the collar and the breast of the bird. Season on the inside with salt and ground black pepper and stuff the cavity with the remaining herbs. Tie with kitchen thread and season on the outside as well.
3.
Lay on its side in a roasting tin and brush with some melted butter. Add a little stock and roast for approx. 35 minutes.
4.
Turn the bird over onto its other side and occasionally add stock and brush with butter. Place all the vegetables around the bird, season with salt and ground black pepper and roast for a further 35-40 minutes. If the meat becomes too brown cover with tin foil.
5.
Remove the thread and serve on top of the vegetables.
