Guinea fowl

Pintade

What it is

Domesticated in West Africa and kept by the Greeks and Romans, who called it the Numidian hen. It sits between chicken and pheasant — slightly gamey, considerably leaner, and it has a reputation for drying out that is entirely deserved.

In the kitchen

Bard it with fat or cook it under a lid with liquid. Roasted naked like a chicken it will disappoint every time.

Goes with

Lard Cabbage Thyme Cream Button mushroom Bay leaf Shallot Juniper berry

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