Published: 24-May-2012 (03:22); Viewed: 3361; Difficulty: 1 out of 10
Long time ago, guinea fowls were even more popular rather than chickens. Now chickens are more popular, but guinea fowl are much tastier and rich in flavours. Any time, when you want to make perfect chicken stock, for better results, use guinea fowl instead of chickens. Here is a short guide how to make such stock.
Guinea fowl, 1 bird.
Fresh dill, 1-2 sprouts.
Salt, to taste.
Black pepper corns, 1/2 tsp.
Water, 5 litres.
Clean the guinea fowl. Remove all feathers, liver and fat glands from the tail.
Put the bird into a large stock pot and cover with cold water. Add salt and pepper.
Bring to boil and reduce heat. Add whole cleaned and peeled onion, cleaned carrot, and check the salt. Simmer, until guinea fowl turns soft, this usually takes about 2 hours.
Remove bird from the stock, and slice it to your preferences.
Serve stock with chopped green dill.
Alternatively, you can serve stock with some guinea fowl meat pieces.