AuthorcrumbsThis is the simplest but most delicious of recipes – it’s already a menu staple at Littlefrench, where it’s served on a big platter for two to share. If you’re not confident spatchcocking the bird yourself, ask your butcher to remove the spine – you need to spread the bird out flat to cook.When it comes to the potatoes, use King Edwards or a similar variety. The chips should have fluffy middles and crispy outers, so don’t get anything waxy. And I just roughly peel them, as I like a bit of skin on the frites. The last of the soggy chips with the juices mixed with aioli is almost the best part of this dish…
Preheat the oven to 220C/425F/gas mark 7.
Roughly peel the potatoes and slice into skinny chips. Soak in water to wash away the starch.
Rub the guinea fowl with olive oil and season liberally with salt (I use Maldon) and ⅔ of the oregano. Place in the oven and roast for around 35 minutes, just until the bird is cooked through.
Meanwhile, for the aioli, add the crushed garlic to the egg yolks with the lemon juice and a pinch of salt. Slowly whisk in enough oil to make a runny aioli (use about a 70:30 ratio of olive oil and veg oil).
Drain the chips and heat a deep fat fryer (or warm about 4cm vegetable oil in a deep pan) to 130C. Blanch the chips in the oil until soft (about 3-4 minutes). Set aside.
When the guinea fowl is cooked, remove it from the oven and take it out of the roasting tray. Place the tray over the heat on the hob. Deglaze with the white wine and allow to reduce. Then add the chicken stock and reduce again, by half.
To finish, deep-fry the chips at 190C until golden and crispy (about 2 minutes). Season with fine salt.
Place the guinea fowl and frites on a large platter, scatter over the olives and remaining oregano and pour over the white wine sauce and any leftover roasting juices. Serve with the aioli on the side.
Ingredients
Directions
Preheat the oven to 220C/425F/gas mark 7.
Roughly peel the potatoes and slice into skinny chips. Soak in water to wash away the starch.
Rub the guinea fowl with olive oil and season liberally with salt (I use Maldon) and ⅔ of the oregano. Place in the oven and roast for around 35 minutes, just until the bird is cooked through.
Meanwhile, for the aioli, add the crushed garlic to the egg yolks with the lemon juice and a pinch of salt. Slowly whisk in enough oil to make a runny aioli (use about a 70:30 ratio of olive oil and veg oil).
Drain the chips and heat a deep fat fryer (or warm about 4cm vegetable oil in a deep pan) to 130C. Blanch the chips in the oil until soft (about 3-4 minutes). Set aside.
When the guinea fowl is cooked, remove it from the oven and take it out of the roasting tray. Place the tray over the heat on the hob. Deglaze with the white wine and allow to reduce. Then add the chicken stock and reduce again, by half.
To finish, deep-fry the chips at 190C until golden and crispy (about 2 minutes). Season with fine salt.
Place the guinea fowl and frites on a large platter, scatter over the olives and remaining oregano and pour over the white wine sauce and any leftover roasting juices. Serve with the aioli on the side.