Name: Molasses-Brined Roasted Guinea Fowl
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 12 cups (3 litres) cold water; 1/3 cup (75 ml) salt; 1/3 cup (75 ml) brown sugar; 1/3 cup (75 ml) molasses; 2 teaspoons (10 ml) black peppercorns, crushed; 2 guinea fowl, about 3 lbs (1.4 kg) each; 2 tablespoons (30 ml) butter, softened; 1 1/2 cups (375 ml) chicken broth

Note from Ricardo

The brine makes the guinea fowl juicier. However, do not let them in the brine for more than 6 hours, it would become too salty.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Molasses-Brined Roasted Guinea Fowl

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Note from Ricardo

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