A small grey and white game bird of the Gallinacae family, the guinea fowl is found in most parts of Europe and Africa all the year round, but has its best season from late January to June. The bird can weigh anything from 1 pound (a young bird) to 3 pounds.
The guinea fowl should be well hung before cooking, and can be prepared in most ways suitable for PHEASANT, PART-RIDGE or CHICKEN. When roasting the bird, preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C). Roast for 40 minutes to the pound and baste the bird frequently with fat, or prewrap it with streaky bacon, as the meat tends to be dry. Allow ½ to 1 pound of meat per person.