Guinea fowl meat: benefits and harms. How to cook guinea fowl

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This type of bird is not very popular with modern housewives. This meat can even be called exotic. Today we will talk about the benefits and harms of guinea fowl meat, how it looks, how to distinguish it from other yard poultry, how much the carcass will cost, and also share some popular and proven recipes.

What a bird

First, let's talk about what a guinea fowl looks like. It can be distinguished from other yard birds by a hooked beak, a red beard and a process on the crown in the form of a small horn. From a chicken, for example, a guinea fowl differs in plumage. Her body is not completely covered with feathers. The upper part of the chest, as well as the back of the head, do not have plumage. The lilac skin is clearly visible there. The guinea fowl has rounded and short wings. Color - dark gray. The edges of the wings have black and white spots (edging).

A bit of history

Before considering the benefits and harms of guinea fowl meat, let's see where this bird came from in our country. The first mentions of her goroots in ancient Greece. Archaeologists have discovered numerous mosaics, as well as rock art, where among other poultry one could guess a guinea fowl. The homeland of these birds is the African continent. It was from there that the bird first came to Ancient Rome, then to Greece. Historical records say that in Portugal, and then in other European countries, the guinea fowl appeared in the fifteenth century.

Currently, broiler guinea fowl is found in different countries. Moreover, in many poultry farms, this bird is bred on an industrial scale. Farmers actively use these birds for pest control. The guinea fowl loves to eat insects, slugs or worms. But this bird is especially valued in the fight against the Colorado potato beetle.

Contents

Guinea fowl are considered universal poultry that do not require special conditions. They perfectly coexist with other birds. This bird is quite shy, often does not lay eggs in its own nests. To get chickens, the farmers themselves lay eggs under the bird.

Despite the fact that the carcass of the guinea fowl weighs a lot, the bird has a high volatility. Often the wings of guinea fowls are cut off so that they do not fly far from the yard. The procedure is carried out in the dark, so as not to frighten the rest of the individuals. This species of birds is characterized by increased resistance to diseases, and also perfectly tolerates a sultry or, conversely, frosty climate. Guinea fowl can be bred in any region.

Meat composition

Turning to the conversation about the dangers and benefits of guinea fowl meat, one cannot help but focus on the composition of the product. If you compare guinea fowl meat with other poultry, then it will be more watery, but less fatty. It is thanks to these properties that the product is valued in cooking.

One hundred grams of meat contains more than 20 grams of protein, about 2 grams of fat. The rest is water. If we talk about calories, then one hundred grams of the product will contain about 110 kcal.

Useful properties

The benefits and harms of guinea fowl meat have long been discussed in culinary and medical circles. The composition of eggs and meat contains a large amount of vitamin A and carotenoids. It contains more vitamins and minerals than chicken. The guinea fowl is considered the leader among poultry in these indicators. Meat has less fat, it is dietary and incredibly he althy. It contains calcium and iron, magnesium and sodium, potassium and phosphorus. Add here the B vitamins, vitamin C and E, PP, amino acids.

It has been proven that eating guinea fowl is beneficial at any age. It is recommended for pregnant women, the elderly and children. This type of dietary meat is advised to be used by people suffering from iron deficiency anemia. Guinea fowl dishes are also recommended for those who have diseases of the central or peripheral nervous system. Thanks to the content of vitamin B1, meat helps to restore metabolism, and vitamin B2 contributes to the normal functioning of the gastrointestinal tract.path.

Guinea fowl is recommended to breed or buy ready-made for those people who suffer from nervous or physical diseases. The dishes will be useful for pregnant women and young mothers during the period of feeding babies.

Harm and negative properties

All the negative qualities of this type of meat are reduced only to individual intolerance to the product. It is also not recommended to consume guinea fowl meat in large quantities, as this can lead to an overload of the stomach. Most experts are of the opinion that this type of meat, consumed in moderation, cannot harm the human body. It contains a huge amount of useful substances that are not capable of harming he alth.

Cost

Based on the information about the benefits of this product, of course, the housewives are interested in the price of guinea fowl. In modern supermarkets, you can find absolutely any kind of meat, including such an exotic one. The cost will depend on the weight of the carcass, growing conditions, country of origin and so on.

The average price tag for one kilogram varies from 550 to 830 rubles. Of course, poultry will cost more. But, as you understand, it will also differ in quality from that grown in a poultry farm on an industrial scale.

Eggs

Related to diet. Rich in vitamin A, C, zinc and calcium. They are considered absolutely hypoallergenic. They have a fairly long shelf life under the right conditions - at a temperature of 0 to 9 degreesshelf life 5 months.

Weight

Experienced farmers claim that, despite eating less feed, guinea fowl gain weight faster than other poultry. At three months, the carcass can already reach a weight of one and a half kilograms. After a couple of months, the growth of meat will decrease. The most successful time for slaughtering a bird is 3-4 months. The average weight of a guinea fowl in this period will reach 1.7 - 2.2 kg.

How to cook guinea fowl in a pan

This is one of the fastest and easiest ways to cook this type of meat. Ingredients you will need:

• one small carcass of guinea fowl;
• two tablespoons (tablespoons) of butter;
• a pinch of s alt;
• three cloves of garlic;
• favourite seasoning for poultry.

Rinse the carcass under water, lightly wipe with a paper or kitchen towel. Make a longitudinal deep incision from the side of the breast. Rub with s alt and spices. Garlic must be peeled, passed through a press. Spread the garlic mass over the entire surface of the carcass. Melt the butter in a large frying pan, put the bird in it, cover with a lid and put oppression on top. Those housewives who have a special frying pan for cooking tobacco chicken will be lucky. If one is not at hand, then an ordinary frying pan will do and oppression in the form of a small pot of water.

Turn on medium fire. Fry the meat for twenty minutes on each side. Then add 120 ml of water and simmer for another 10 minutes. Served with vegetables and lots of freshgreenery.

Guinea fowl in the oven

How to cook guinea fowl if you want to make the dish as he althy and dietary as possible? Of course, use an oven or a double boiler. We offer to cook delicious meat in the oven with fragrant spices and vegetables. To its taste, this poultry will resemble something between a partridge, a chicken and a pheasant. The meat will turn out incredibly tender and tasty.

Ingredients:

• poultry carcass weighing one and a half kilograms;
• 120 ml vegetable oil;
• sweet bell pepper;
• three tomatoes;
• young zucchini.

For pickling you need to take:

• 5 sprigs of young garlic;
• s alt;
• a few sprigs of dill, parsley or thyme;
• black peppercorns;
• lemon juice;
• paprika;
• 4 garlic cloves;
• ground black pepper.

Cooking Features

Rinse the bird carcass under water. Dry lightly with a kitchen towel. Remove offal and skin. From giblets, by the way, you can then cook a delicious and fragrant soup. Cut the bird into portions. We shift the meat into a large container, add lemon juice, aromatic spices and herbs. Peel the garlic, cut it into small cubes, add to the marinade. Black peppercorns can be pre-ground in a mortar or coffee grinder. Marinate the meat for two to three hours. It is better to place the container inrefrigerator.

My bell pepper, cut in half, removing the core and seeds. Cut it into long strips. If young zucchini is used for cooking, then the skin can not be removed. If the age of the zucchini indicates its rigidity, then it is better to cut off the skin. Cut the zucchini into thin slices. We cut the tomatoes arbitrarily.

For cooking guinea fowl, it is better to use a duckling with thick walls and a bottom. Put the marinated meat on the bottom. On top we place vegetables, a few circles of lemon, a garlic head, cut in half. You can leave the skin on the garlic. Close the lid and send it to the oven. Cooking time will depend on the age of the bird. If this is a young guinea fowl, then one and a half hours will be enough. If the bird is older, increase the time to 2-2.5 hours. The temperature in the oven must be maintained at 170 degrees.

Guinea fowl with potatoes

A very appetizing and tasty dish will turn out if you fry the meat in pieces with potatoes and onions. For cooking you need to take:

• one carcass of guinea fowl;
• half a glass of dry white wine;
• two onions;
• four potatoes;
• s alt;
• sunflower oil;
• favorite spices for cooking poultry.

How to fry meat in a pan in pieces to make it juicy and appetizing? An experienced housewife is advised to put it out a little. For this purpose, dry white wine is indicated in the recipe. By the way, you can replace it with homemade apple cider vinegar.(4%).

Start cooking by rinsing the carcass. We divide the guinea fowl into portioned pieces. Marinate the meat in your favorite spices. You can experiment with flavors by adding different herbs. For example, not only garlic and pepper are perfect for guinea fowl, but also saffron, rosemary or oregano. Cut the onion and garlic into small pieces and add to the meat.

At the bottom of the pan, place the potatoes, which we pre-cut into thin circles. Put guinea fowl meat on top, mixed with spices, onions and garlic. Add some water and simmer for 45 minutes. The dish is considered ready when the potatoes become soft. Meat will cook faster than vegetables, so you don’t have to worry about its readiness. It will be juicy, perfectly saturated with aromas of spices and herbs. Ideally served with fresh tomatoes and lots of green onions.