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Suggest a better descriptionTake the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guineafowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guineafowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.
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Serving Size: 1 Serving (773g) | ||
Recipe Makes: 2 servings | ||
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Calories: 793 | ||
Calories from Fat: 655 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.8g | 97 % | |
Saturated Fat 13.3g | 67 % | |
Monounsaturated Fat 48g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 34.3mg | 11 % | |
Sodium 965.5mg | 33 % | |
Potassium 701.8mg | 18 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 18.8g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 793
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