Guinea fowl Label Rouge
Label Rouge is a unique production method with 3* Better Life from the Animal Protection Society. Label Rouge chickens receive a sophisticated feeding program and strict controls ensure that a superior end product is guaranteed. In other words: Label Rouge is top of the bill when it comes to chicken meat. Poultry with this label are always rustic breeds, selected for quality and slow growth. The farms always offer free outdoor range, with always access to shady meadows (minimum 2 m2 per chicken!). The chickens are fed 100% vegetable food that consists of at least 75% grains, supplemented with vegetable proteins (such as peas). The animals live longer, making the meat firmer and tastier. In short: chicken meat at its best and fairest...
Preparing guinea fowl Label Rouge
A whole guinea fowl Label Rouge has firm meat and a rich flavor. Preparing it requires attention and the right core temperature to keep the meat tender and prevent it from drying out.
- Take the guinea fowl out of the refrigerator in time so the meat can come to room temperature.
- Pat the guinea fowl dry with kitchen paper.
- Preheat the oven to 160°C.
- Heat a mixture of butter and oil in a large roasting pan.
- Sear the guinea fowl on all sides over medium heat until golden brown.
- While searing, add a sprig of thyme, some rosemary and, if desired, a crushed clove of garlic to the pan for extra flavor.
- Then place the guinea fowl in an oven dish or leave it in the roasting pan if it is ovenproof.
- Place the pan or dish in the oven and let it cook slowly until the right core temperature is reached.
- Use a meat thermometer in the thickest part of the breast without touching the bone. This is essential for a juicy result, as the meat can dry out quickly if not cooked properly.
- For medium rare doneness: 60 to 62°C.
- After cooking, let the guinea fowl rest loosely covered with aluminum foil for 10 to 15 minutes before carving.
Ingredients
parelhoenNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 660 |
| Energie (kcal) | 158 |
| Vet (g) | 6.5 |
| Verzadigd vet (g) | 1.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.4 |
| Zout (g) | 0.18 |
Guinea fowl Label Rouge
Guinea fowl from France, Label Rouge certified!
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- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Guinea fowl from France, Label Rouge certified!
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Product Information
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Preparation
- Take the guinea fowl out of the refrigerator in time so the meat can come to room temperature.
- Pat the guinea fowl dry with kitchen paper.
- Preheat the oven to 160°C.
- Heat a mixture of butter and oil in a large roasting pan.
- Sear the guinea fowl on all sides over medium heat until golden brown.
- While searing, add a sprig of thyme, some rosemary and, if desired, a crushed clove of garlic to the pan for extra flavor.
- Then place the guinea fowl in an oven dish or leave it in the roasting pan if it is ovenproof.
- Place the pan or dish in the oven and let it cook slowly until the right core temperature is reached.
- Use a meat thermometer in the thickest part of the breast without touching the bone. This is essential for a juicy result, as the meat can dry out quickly if not cooked properly.
- For medium rare doneness: 60 to 62°C.
- After cooking, let the guinea fowl rest loosely covered with aluminum foil for 10 to 15 minutes before carving.
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Voedingswaarde
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Reviews
Label Rouge is a unique production method with 3* Better Life from the Animal Protection Society. Label Rouge chickens receive a sophisticated feeding program and strict controls ensure that a superior end product is guaranteed. In other words: Label Rouge is top of the bill when it comes to chicken meat. Poultry with this label are always rustic breeds, selected for quality and slow growth. The farms always offer free outdoor range, with always access to shady meadows (minimum 2 m2 per chicken!). The chickens are fed 100% vegetable food that consists of at least 75% grains, supplemented with vegetable proteins (such as peas). The animals live longer, making the meat firmer and tastier. In short: chicken meat at its best and fairest...
Preparing guinea fowl Label Rouge
A whole guinea fowl Label Rouge has firm meat and a rich flavor. Preparing it requires attention and the right core temperature to keep the meat tender and prevent it from drying out.
Ingredients
parelhoenNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 660 |
| Energie (kcal) | 158 |
| Vet (g) | 6.5 |
| Verzadigd vet (g) | 1.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.4 |
| Zout (g) | 0.18 |
