Golden-roasted guinea fowl is stuffed with a chestnut, bacon, and herb mixture, then roasted to tender perfection. The result is a warming, flavorful centerpiece with a nod to classic European holiday traditions.
2whole guinea fowl (about 2 ½ – 3 lbs / 1.2–1.4 kg each)
4tbspolive oil (or softened butter for extra richness)
1lemon, cut into quarters
4sprigs thyme
Salt & freshly ground black pepper
For the stuffing
2tbspolive oil
6ozsmoked bacon or pancetta, diced
1onion, finely chopped
2clovesgarlic, minced
7ozcooked chestnuts, roughly chopped
½cupbreadcrumbs
1tbspfresh thyme leaves
1tbspparsley, chopped
1egg, lightly beaten
Salt & pepper, to taste
Make the chestnut & bacon stuffing
1
Heat olive oil in a skillet over medium heat.
Fry bacon until golden and crisp. Remove half and set aside for garnish.
Add onion and garlic to the pan; cook until softened, about 5 minutes.
Stir in chestnuts, breadcrumbs, thyme, and parsley. Remove from heat.
Stir in the beaten egg, mixing until it just holds together. Season with salt and pepper.
Prep the guinea fowl
2
Pat the guinea fowl dry with paper towels.
Stuff cavity with lemon wedges, thyme sprigs, and a spoonful or two of the chestnut-bacon stuffing. (Extra stuffing can be baked separately in a small dish for 25–30 min at 350°F / 175°C).
Rub skin with olive oil (or butter), and season generously with salt and pepper.
Roast
3
Preheat oven to 400°F (200°C).
Place guinea fowl breast-side up on a roasting rack in a pan.
Roast for 25 minutes, then reduce oven to 350°F (175°C).
Continue roasting for another 40–45 minutes, basting once or twice, until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Rest & serve
4
Remove from oven, tent loosely with foil, and rest for 10 minutes.
Carve into halves or quarters.
Sprinkle with reserved crispy bacon pieces and serve hot.
Serving Suggestions
5
Pair with buttered Brussels sprouts, roasted root vegetables, or braised red cabbage.
Great with a cranberry-port reduction or a light pan jus made with white wine and stock.
Wine pairing: Pinot Noir, Beaujolais, or a medium-bodied Rioja.
Tips & Variations
6
Make-ahead: The stuffing can be made a day ahead and refrigerated.
Alternative bird: Cornish hens or pheasant can be swapped in if guinea fowl is unavailable.
Festive garnish: Scatter roasted chestnuts and fresh rosemary sprigs around the serving platter.
Extra indulgence: Wrap guinea fowl breasts in pancetta before roasting for even more smoky richness.
Ingredients
For the guinea fowl
2whole guinea fowl (about 2 ½ – 3 lbs / 1.2–1.4 kg each)
4tbspolive oil (or softened butter for extra richness)
1lemon, cut into quarters
4sprigs thyme
Salt & freshly ground black pepper
For the stuffing
2tbspolive oil
6ozsmoked bacon or pancetta, diced
1onion, finely chopped
2clovesgarlic, minced
7ozcooked chestnuts, roughly chopped
½cupbreadcrumbs
1tbspfresh thyme leaves
1tbspparsley, chopped
1egg, lightly beaten
Salt & pepper, to taste
Directions
Make the chestnut & bacon stuffing
1
Heat olive oil in a skillet over medium heat.
Fry bacon until golden and crisp. Remove half and set aside for garnish.
Add onion and garlic to the pan; cook until softened, about 5 minutes.
Stir in chestnuts, breadcrumbs, thyme, and parsley. Remove from heat.
Stir in the beaten egg, mixing until it just holds together. Season with salt and pepper.
Prep the guinea fowl
2
Pat the guinea fowl dry with paper towels.
Stuff cavity with lemon wedges, thyme sprigs, and a spoonful or two of the chestnut-bacon stuffing. (Extra stuffing can be baked separately in a small dish for 25–30 min at 350°F / 175°C).
Rub skin with olive oil (or butter), and season generously with salt and pepper.
Roast
3
Preheat oven to 400°F (200°C).
Place guinea fowl breast-side up on a roasting rack in a pan.
Roast for 25 minutes, then reduce oven to 350°F (175°C).
Continue roasting for another 40–45 minutes, basting once or twice, until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
Rest & serve
4
Remove from oven, tent loosely with foil, and rest for 10 minutes.
Carve into halves or quarters.
Sprinkle with reserved crispy bacon pieces and serve hot.
Serving Suggestions
5
Pair with buttered Brussels sprouts, roasted root vegetables, or braised red cabbage.
Great with a cranberry-port reduction or a light pan jus made with white wine and stock.
Wine pairing: Pinot Noir, Beaujolais, or a medium-bodied Rioja.
Tips & Variations
6
Make-ahead: The stuffing can be made a day ahead and refrigerated.
Alternative bird: Cornish hens or pheasant can be swapped in if guinea fowl is unavailable.
Festive garnish: Scatter roasted chestnuts and fresh rosemary sprigs around the serving platter.
Extra indulgence: Wrap guinea fowl breasts in pancetta before roasting for even more smoky richness.
