Faraona al Forno (Roast Guinea Fowl)
Faraona al Forno (Roast Guinea Fowl)
By Master Chef Gianluca Deiana Abis

Faraona al Forno, or roast guinea fowl, is a traditional Italian dish known for its tender meat and rich flavors. Guinea fowl, a bird prized for its lean yet succulent meat, is often considered a delicacy in Italy. The meat is flavorful but milder than chicken, making it perfect for roasting. Master Chef Gianluca Deiana Abis brings his expertise to this dish, using fresh, high-quality ingredients to elevate the flavors and create a memorable roast.
History of Faraona al Forno
Guinea fowl, a bird originally domesticated in Africa, has been a part of Italian cuisine since ancient times. It was introduced to Italy in the 16th century, quickly gaining popularity in noble households and regions such as Tuscany, Umbria, and Piedmont. The tradition of roasting guinea fowl is deeply rooted in Italian culinary culture, where it is often served during special occasions and family gatherings. The delicate nature of the bird, combined with its rich flavor, makes it an ideal choice for roasting, particularly when cooked with herbs and other aromatic ingredients.
Faraona al Forno Recipe
Serves: 4Prep Time: 15 minutesCook Time: 1.5–2 hours
Ingredients
1 whole guinea fowl (about 1.5–2 kg), cleaned and giblets removed
3 tbsp extra virgin olive oil
2 sprigs fresh rosemary
3–4 sprigs fresh thyme
1 lemon, quartered
4 cloves garlic, smashed
1 onion, peeled and quartered
1 cup dry white wine
1/2 cup chicken stock
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (350°F).
Step 2: Prepare the Guinea Fowl
Pat the guinea fowl dry with paper towels.
Season the inside of the bird generously with salt and pepper.
Stuff the cavity of the guinea fowl with the lemon quarters, garlic cloves, rosemary, and thyme. This will infuse the meat with flavor during roasting.
Rub the outside of the guinea fowl with olive oil, and season with salt and pepper.
Step 3: Roast the Guinea Fowl
Place the guinea fowl on a roasting pan, breast side up.
Scatter the onion around the bird in the pan.
Pour the white wine and chicken stock into the pan, around the guinea fowl. The liquid will help keep the meat moist during roasting and infuse the bird with additional flavor.
Roast the guinea fowl in the preheated oven for 1.5–2 hours, basting the bird with the pan juices every 30 minutes. If the skin starts to darken too quickly, cover the bird loosely with aluminum foil.
The guinea fowl is ready when the meat is tender, the juices run clear, and the internal temperature reaches 75°C (165°F).
Step 4: Serve the Guinea Fowl
Once roasted, remove the guinea fowl from the oven and let it rest for 10 minutes before carving.
Carve the bird into portions, and serve with the roasted onions and pan juices.
Garnish with freshly chopped parsley and additional lemon slices if desired.
Chef’s Tip by Gianluca Deiana Abis
For extra flavor, try marinating the guinea fowl overnight in a mixture of olive oil, fresh herbs, garlic, and lemon zest. This will allow the bird to absorb the aromatic flavors before roasting, resulting in even more tender and flavorful meat.
A Delicious and Elegant Dish
Faraona al Forno is a perfect dish for a special occasion or a festive dinner. The roasted guinea fowl is succulent, with crispy skin and tender, juicy meat. Paired with aromatic herbs, garlic, and a splash of white wine, this dish highlights the rustic yet refined flavors of traditional Italian cooking. Serve it alongside roasted vegetables, mashed potatoes, or a light salad for a memorable meal that showcases the simplicity and elegance of Italian cuisine.
Komentarze