Whole guinea fowl fire-roasted in the snowy wilderness — crisp skin, tender meat, and pure outdoor flavor.

When roasting, the bird needs to be basted at intervals with butter, or covered with pork or bacon fat to keep the meat tender and moist. Casseroling is a perfect cooking method for guinea fowl ...

Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the ...

A recent Italian study is challenging the long-standing belief that white meat is a healthier alternative to red meat.