« Guinea fowl - Old Polish style

Information about the dish:

  • number of servings: 4
  • preparation time: 90 min.
  • difficulty: medium-hard
  • caloric value: medium


  • 1 guinea fowl (1.3 - 1.5 kg)
  • 150 g salo (3-4 wide pieces, leave the rest for later when you sew the meat closed)
  • 20 g breadcrumbs
  • 100 g butter
  • salt, pepper
  • rosemary to taste

Preparation: Rinse and dry the guinea fowl, fill it with salo, grease the inside with butter, sprinkle with salt, pepper and rosemary inside and out, cover with large slices of salo on the outside and sew it together with thread. Set aside in a cool place overnight. Roast in the oven in a tray or in a heatproof dish at 180 °C for approx. 1 hour. At the end of roasting, sprinkle with breadcrumbs and increase the temp. to 230° C and cover it in melted butter. Roast until the skin turns a dark, golden colour.