Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange (Jamie Oliver) Recipe

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Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange (Jamie Oliver)
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  1. Preheat the oven to 425 degrees F.
  2. Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
  3. Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
  4. Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
  5. When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
  6. Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff-when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable-spinach, kale, bok choy or broccoli.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8301.32 Kcal (34756 kJ)
Calories from fat 187.18 Kcal
% Daily Value*
Total Fat 20.8g 32%
Cholesterol 45.8mg 15%
Sodium 15.91mg 1%
Potassium 538.98mg 11%
Total Carbs 122.13g 41%
Sugars 23.95g 96%
Dietary Fiber 5.65g 23%
Protein 3.26g 7%
Vitamin C 140.7mg 235%
Vitamin A 0.2mg 7%
Iron 0.1mg 1%
Calcium 124.5mg 12%
Amount Per 100 g
Calories 72.83 Kcal (305 kJ)
Calories from fat 1.64 Kcal
% Daily Value*
Total Fat 0.18g 32%
Cholesterol 0.4mg 15%
Sodium 0.14mg 1%
Potassium 4.73mg 11%
Total Carbs 1.07g 41%
Sugars 0.21g 96%
Dietary Fiber 0.05g 23%
Protein 0.03g 7%
Vitamin C 1.2mg 235%
Calcium 1.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 167
  • 18

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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