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Guinea Fowl Research Paper

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The guinea hen also known as the guinea fowl is a type of wild bird. Guinea hen is a species of gallinaceous birds of the family numididae, which is original to Africa. The fowls develop their names from Guinea, part of the West Coast of Africa. The related to other game birds such as the pheasants, turkeys and partridges; they have a long history of domestication. According to Alfred J. Smuskiewicz, guinea fowl are plum roundish in bodies and have a range in length from sixteen to twenty-eight inches. They can weight up to between 1.5 to 3.5 pounds. Guinea fowl have an life span of ten to fifthteen years.
In Africa, the wild guinea were hunted by early tribes of people in Africa. In the middle ages the guinea fowls were brought to Europe.
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Some of the steps you want to start with are, preheating the oven to 400 degrees and making sure you have all the ingredients ready. Step 1, place the guinea hen in an iron skill large enough for it to fit. The ingredients you will need are, 4 teaspoons olive oil, ¾ teaspoons sea salt, ½ teaspoon ground black pepper, 2 tablespoons fresh thyme leaves, 3 cloves garlic with skin left on and lightly crushed, and 1 cup chicken broth. Using your hands, rub 2 teaspoons of the olive all over the bird, inside and out. Season again all over with salt and pepper. Sprinkle with thyme leaves and scatter the garlic cloves around the pan. Step 2, place in the oven and roast fifthteen minutes. Dizzle with the remaining olive oil and roast, basting every ten minutes with a pan dripping, until a thermometer inserted in the thickest part of the thigh reads 160 degrees; this should take about 40 to 50 minutes. Step 3, remove the hen from the oven and transfer to a cutting borad. Drain excess fat (leaving some) from the pan and place over medium-high heat. Pour in the chicken broth. Using a wooden spoon, scrape up the pan drippings and bring to a boil. Reduce until the sauce is syrupy. Add salt and pepper to taste. Cut the hen into 6 pieces and pour the juices from the cutting board back into the sauce. Serve on a platter and pass the sauce with a big spoon.

I feel that the guinea fowl is a very special type of wild bird. The guinea fowl are a better choice when choosing food to eat. Since they have somewhat more protein and there eggs are richer. The guinea fowl can be a great investment for farms. It will eat any insects and protect the production and sustainability of the crops that the farmers
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