Guinea Fowl

A poultry with an aromatic profile halfway between chicken and pheasant, guinea fowl has meat that is very rich in flavor but structurally very lean. Its lack of intramuscular fat makes it extremely vulnerable to thermal drying. Haute cuisine often requires slipping softened butter under its skin before roasting, or favoring cooking in a luted cocotte (hermetically sealed with dough) to force steam-cooking in the vapor of its own vegetal and meat juices.