Food & Cooking Recipes Roast Guinea Fowl Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients 3 2 ½-pound guinea fowl 4 cups Wild Rice Stuffing (recipe follows) 12 leaves flat-leaf parsley 4 tablespoons (½ stick) unsalted butter Salt and freshly ground pepper Bunch of fresh chervil Bunch of fresh parsley 8 cloves garlic, unpeeled 1 cup dry white wine Directions Heat oven to 450 degrees. Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic. Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more. Cook's Notes We used Canadian Pintelle guinea hens for this recipe; Cornish game hens can be substituted. Reduce the roasting time to 1 hour. Rate it Print