Guinea Fowl from France Frozen

Guinea Fowl meat is a unique and flavourful option that sets itself apart from traditional chicken. Known for its tender texture and distinctive taste, Guinea Fowl meat offers a delightful culinary experience. One significant difference between Guinea Fowl and chicken is their classification. While chickens belong to the family of poultry birds, Guinea Fowl are part of a separate family of birds that includes game birds like pheasants, turkeys, and partridges. This distinction contributes to the unique characteristics of Guinea Fowl meat. When it comes to taste, Guinea Fowl meat offers a more pronounced flavour compared to chicken. It has a rich and slightly gamy taste that is highly prized by food enthusiasts and chefs alike. The meat is lean and succulent, with a firm texture that lends itself well to various cooking methods.

Refrigerator Thawing:

Place the frozen guinea fowl in a sealed bag or container.

Put it on a plate in the refrigerator and let it thaw for a few hours to overnight.

Cold Water Thawing:

Put the guinea fowl in a sealed bag and submerge it in cold water.

Change the water every 30 minutes.

Thawing time varies, but estimate about 1 hour per pound (450 grams).

Microwave Thawing (for immediate cooking):

Use the microwave's defrost setting or low power setting.

Microwave in short intervals, flipping the chicken in between.

Cook the guinea fowl immediately after thawing.

Remember:

Never thaw at room temperature.

Do not refreeze raw guinea fowl once thawed unless cooked.