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 dangers of guinea fowl meat, how it looks, how to distinguish it from other yard poultry, how much carcass will cost, and also share some popular and proven recipes.
What a bird
First, let's talk about how a guinea fowl looks like. It can be distinguished from other domestic birds by a hooked beak, a red beard and a process on the crown in the form of a small horn. Guinea fowl differs from plumage from chicken, for example. Her body is not completely covered with feathers. The upper chest, as well as the back of the head, do not have plumage. Purple skin is clearly visible there. 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 mention of it is rooted in ancient Greece. Archaeologists have discovered numerous mosaics, as well as cave paintings, where among other poultry you could guess a guinea fowl. The homeland of these birds is considered 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, 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 to control pests. Guinea fowl loves to eat insects, slugs or worms. But this bird is especially appreciated in the fight against the Colorado potato beetle.
Content
Guinea fowl are considered universal poultry that do not require special conditions. They perfectly coexist with other birds. This bird is rather shy, often does not lay eggs in its own nests. To get chickens, farmers themselves lay eggs under the bird.
Despite the carcass of a guinea fowl decently weighing, the bird has increased volatility. Often guinea fowl are trimmed with wings so that they do not fly far from the yard. The procedure is carried out in the dark, so as not to scare the rest of the individuals. This species of birds is characterized by increased resistance to disease, and also tolerates a sultry or, conversely, frosty climate. Guinea fowl can be raised 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 another poultry, it will be more watery, but less greasy. Thanks to these properties, the product is appreciated 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 in one hundred grams of the product will contain about 110 Kcal.
Beneficial features
The benefits and harms of guinea fowl meat have long been discussed in culinary and medical circles. Eggs and meat contain a large amount of vitamin A and carotenoids. It contains more vitamins and minerals than in chicken. Guinea fowl is considered the leader among poultry in these indicators. There is less fat in meat, it is dietary and incredibly healthy. It contains calcium and iron, magnesium and sodium, potassium and phosphorus. Add here the vitamins of group B, vitamin C and E, PP, amino acids.
It is proved that the use of guinea fowl meat is useful at any age. It is recommended for pregnant women, the elderly and children. This type of dietary meat is recommended for people suffering from iron deficiency anemia. Guinea fowl dishes are recommended for those who have diseases of the central or peripheral nervous system. Due to the content of vitamin B1, meat helps to restore metabolism, and vitamin B2 contributes to the normal functioning of the gastrointestinal tract.
Guinea fowl bird is recommended to breed or buy ready-made for those people who suffer from nervous or physical diseases. 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 the individual intolerance of 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 able to harm health.
Cost
Based on information about the benefits of this product, of course, housewives are interested in the price of a guinea fowl. In modern supermarkets you can find absolutely any type 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 per kilogram varies from 550 to 830 rubles. Of course, poultry will cost more. But, as you know, in quality it will differ from that which was grown at the poultry farm on an industrial scale.
Eggs
Refers to diet. Rich in vitamin A, C, zinc and calcium. They are considered absolutely hypoallergenic. They have a sufficiently long shelf life under the right conditions - at a temperature of 0 to 9 degrees, the shelf life is 5 months.
Weight
Experienced farmers argue that despite consuming less feed, the guinea fowl is gaining weight faster than other poultry. At three months, the carcass may already reach a weight of one and a half kilograms. In a couple of months, meat growth 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 a guinea fowl in a pan
This is one of the fastest and easiest ways to cook this type of meat. Of the ingredients required:
- one small carcass of a guinea fowl;
- two tablespoons of butter;
- a pinch of salt;
- three cloves of garlic;
- favorite seasoning for poultry.
Rinse the carcass under water, lightly wipe with a paper or kitchen towel. Make a longitudinal deep incision on the side of the breast. Rub with salt and spices. Garlic must be peeled, pass it through a press. Spread the garlic mass over the entire surface of the carcass. Melt the butter in a large frying pan, transfer the bird there, cover with a lid and put oppression on top. Lucky for those housewives who have a special pan for cooking chicken tobacco. If this is not at hand, then an ordinary frying pan will do and bend in the form of a small pot of water.
Turn on medium heat. Fry meat for twenty minutes on each side. Then add 120 ml of water and simmer for another 10 minutes. A dish with vegetables and lots of fresh herbs is served.
Guinea fowl in the oven
How to cook a guinea fowl, if you want to make the dish as useful and dietary as possible? Of course, use an oven or a double boiler. We offer to cook delicious meat in the oven with aromatic spices and vegetables. To its taste, this poultry will resemble something between a partridge, chicken and pheasant. The meat will turn out incredibly delicate and tasteful.
Ingredients:
- a bird carcass weighing one and a half kilograms;
- 120 ml of vegetable oil;
- sweet bell pepper;
- three tomatoes;
- young zucchini.
For pickling, you must take:
- 5 sprigs of young garlic;
- salt;
- several branches of dill, parsley or thyme;
- black pepper peas;
- lemon juice;
- paprika;
- 4 cloves of garlic;
- ground black pepper.
Cooking features
Rinse the bird carcass under water. Dry slightly 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 there. Peel the garlic, cut it into small cubes, add to the marinade. Black pepper peas can be pre-chopped in a mortar or using a coffee grinder. Marinate the meat for two to three hours. It is better to place the container in the refrigerator.
My bell pepper, cut in half, removing the core and seeds. Cut it into long strips. If a young zucchini is used for cooking, then the peel can not be removed. If the age of the vegetable marrow speaks of its stiffness, then it is better to cut the skin. Cut the zucchini into thin slices. Tomatoes cut randomly.
For the preparation of guinea fowl, it is better to use a ducklings with thick walls and a bottom. Put the pickled meat on the bottom. Put vegetables on top, a few slices of lemon, a garlic head, cut in half. The peel from the garlic can not be removed. Close the lid and send to the oven. Cooking time will depend on the age of the bird. If this is a young guinea fowl, then an hour and a half will be enough. If the bird is older, increase the time to 2-2.5 hours. The temperature in the oven should be maintained at 170 degrees.
Guinea fowl with potatoes
It will turn out to be very appetizing and tasty if you fry the meat with slices of potatoes and onions. To prepare you need to take:
- one carcass of a guinea fowl;
- half a glass of dry white wine;
- two onions;
- four potatoes;
- salt;
- sunflower oil;
- favorite spices for cooking poultry.
How to fry meat in a pan with slices so that it turns out juicy and mouth-watering? Experienced housewives are advised to put it out a little. For this purpose, the recipe indicates white dry wine. By the way, it can be replaced with homemade apple cider vinegar (4%).
We start cooking by rinsing the carcass. We divide a guinea fowl into portion pieces. Marinate meat in your favorite spices. You can experiment with flavors by adding various herbs. For example, not only garlic and pepper, but also saffron, rosemary or oregano are perfect for guinea fowl. Chop onion and garlic into small pieces and add to the meat.
At the bottom of the pan put the potatoes, which are pre-cut into thin circles. We put guinea fowl meat mixed with spices, onions and garlic on top. Add some water and simmer for 45 minutes. A dish is considered ready when the potatoes become soft. The 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. It is ideal to serve such a dish with fresh tomatoes and lots of green onions.