Faraona chicken

On Fri, 9 Dec 2005 21:43:10 +0100, "Pandora" <[email hidden]>

Quoted message said:

*WHAT *do you call "Faraona chicken" there in Usa?
Have you got it?
If yes, I know a very good recipe with red wine for it.

I just Googled the term, and it appears that it's Guinea Fowl.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

"Damsel in dis Dress" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

On Fri, 9 Dec 2005 21:43:10 +0100, "Pandora" <[email hidden]>

Quoted message said:

*WHAT *do you call "Faraona chicken" there in Usa?
Have you got it?
If yes, I know a very good recipe with red wine for it.

I just Googled the term, and it appears that it's Guinea Fowl.

oh ! Yes it is! Have you got it?
Cheers
pandora

Quoted message said:

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress said:

On Fri, 9 Dec 2005 21:43:10 +0100, "Pandora" <[email hidden]>

Quoted message said:

*WHAT *do you call "Faraona chicken" there in Usa?
Have you got it?
If yes, I know a very good recipe with red wine for it.

I just Googled the term, and it appears that it's Guinea Fowl.

I've never seen it in the U.S. I've tasted it in a restaurant in Paris.
It tastes like chicken. Really. Served up, it looks like chicken
too. Indistinguishable from chicken. (I just know someone will fill me
in on what a Philistine I am and point out the numerous differences and
tell me that one can't substitute chicken for guinea fowl in any
recipes.) If I did have guinea fowl, I'd make coq au vin with it.
Saute onions and carrots. Brown chicken pieces in the same dutch oven.
Add a little flour to the oil to make a roux. Then add red wine and
bouquet garni. Simmer until chicken is falling off the bone. When it
is almost done, add mushrooms. This is a favorite cold weather dish
around here.

--Lia

In article <[email hidden]>,

Pandora said:

oh ! Yes it is! Have you got it?

Yes, but I think mostly in backyard flocks, but they are great for
eating ticks and sounding alarm if predators are near, and their eggs
are really nice, too.

Regards,
Ranee

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Julia Altshuler said:

I've never seen it in the U.S. I've tasted it in a restaurant in Paris.
It tastes like chicken. Really. Served up, it looks like chicken
too. Indistinguishable from chicken. (I just know someone will fill me
in on what a Philistine I am and point out the numerous differences and
tell me that one can't substitute chicken for guinea fowl in any
recipes.) [snip]

This web site says you're pretty much right. On the one hand, they
claim guinea fowl is "better" than chicken, and tastes more like
partridge but without gaminess. Whatever that might mean. They also
say it's popular in Italy and France for Sunday dinner. Then on the
other hand, they say cook it just like chicken, substituting it into
your favorite recipes. They raise and sell the critters. Pictures on
the site, too. -aem
http://www.grimaud.com/fowl.htm

"Julia Altshuler" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Damsel in dis Dress said:

On Fri, 9 Dec 2005 21:43:10 +0100, "Pandora" <[email hidden]>

Quoted message said:

*WHAT *do you call "Faraona chicken" there in Usa?
Have you got it?
If yes, I know a very good recipe with red wine for it.

I just Googled the term, and it appears that it's Guinea Fowl.

I've never seen it in the U.S. I've tasted it in a restaurant in Paris.
It tastes like chicken. Really. Served up, it looks like chicken too.
Indistinguishable from chicken. (I just know someone will fill me in on
what a Philistine I am and point out the numerous differences and tell me
that one can't substitute chicken for guinea fowl in any recipes.) If I
did have guinea fowl, I'd make coq au vin with it. Saute onions and
carrots. Brown chicken pieces in the same dutch oven. Add a little flour
to the oil to make a roux. Then add red wine and bouquet garni. Simmer
until chicken is falling off the bone. When it is almost done, add
mushrooms. This is a favorite cold weather dish around here.

Oh! very good recipe. Mine is similar.
Thank you for this information, Julia.
Cheers
Pandora

Quoted message said:

--Lia

"Ranee Mueller" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Pandora said:

oh ! Yes it is! Have you got it?

Yes, but I think mostly in backyard flocks, but they are great for
eating ticks and sounding alarm if predators are near, and their eggs
are really nice, too.

I have never tasted a Faraona's egg 🙁
Cheers
Pandora

Quoted message said:

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

aem said:

Then on the
other hand, they say cook it just like chicken, substituting it into
your favorite recipes.

Nope, bad idea. Guinea fowltastes really good, but it tends to be on
the dry side if you're not careful, so never just roast it like a
chicken for instance. If you roast a guinea fowl, it's a good idea to
fill it with something moist (a mixture of "petit suisse" or cream
cheese, bread, herbs etc. works well) and to baste it often. Guinea
fowl works very well sauteed then stewed in some kind of sauce, but
IMO it's a waste of good poultry to cook it like coq au vin (that
recipe is meant for an old mean and hard rooster...).

Nathalie in Switzerland

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

aem said:

Then on the
other hand, they say cook it just like chicken, substituting it into
your favorite recipes.

Nope, bad idea. Guinea fowltastes really good, but it tends to be on
the dry side if you're not careful, so never just roast it like a
chicken for instance. If you roast a guinea fowl, it's a good idea to
fill it with something moist (a mixture of "petit suisse" or cream
cheese, bread, herbs etc. works well) and to baste it often. Guinea
fowl works very well sauteed then stewed in some kind of sauce, but
IMO it's a waste of good poultry to cook it like coq au vin (that
recipe is meant for an old mean and hard rooster...).

I don't agree with you, Nathalie. It's true what youn say: that Faraona is a
little dry.
But I don't understand why do you think that cream cheese and bread could
soften it.
Wine in marinate is the first thing you should use to soften meat!
Don't you think so?

Quoted message said:

Nathalie in Switzerland

On Sat, 10 Dec 2005 19:09:02 +0100, "Pandora" <[email hidden]>

Quoted message said:

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

aem said:

Then on the
other hand, they say cook it just like chicken, substituting it into
your favorite recipes.

Nope, bad idea. Guinea fowltastes really good, but it tends to be on
the dry side if you're not careful, so never just roast it like a
chicken for instance. If you roast a guinea fowl, it's a good idea to
fill it with something moist (a mixture of "petit suisse" or cream
cheese, bread, herbs etc. works well) and to baste it often. Guinea
fowl works very well sauteed then stewed in some kind of sauce, but
IMO it's a waste of good poultry to cook it like coq au vin (that
recipe is meant for an old mean and hard rooster...).

I don't agree with you, Nathalie. It's true what youn say: that Faraona is a
little dry.
But I don't understand why do you think that cream cheese and bread could
soften it.
Wine in marinate is the first thing you should use to soften meat!
Don't you think so?

If you read what I wrote, you'll see I was talking of *stuffing*, not
marinade. One good way to moisten poultry is to stuff it with a very
moist mixture, and a mixture of bread and cream cheese (though with
cream cheese you might need to add a bit of milk), or petit suisse, or
yogurt, works very well.

Nathalie in Switzerland

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

On Sat, 10 Dec 2005 19:09:02 +0100, "Pandora" <[email hidden]>

Quoted message said:

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

On 9 Dec 2005 16:55:41 -0800, "aem" <[email hidden]> wrote:

> Then on the
>other hand, they say cook it just like chicken, substituting it into
>your favorite recipes.

Nope, bad idea. Guinea fowltastes really good, but it tends to be on
the dry side if you're not careful, so never just roast it like a
chicken for instance. If you roast a guinea fowl, it's a good idea to
fill it with something moist (a mixture of "petit suisse" or cream
cheese, bread, herbs etc. works well) and to baste it often. Guinea
fowl works very well sauteed then stewed in some kind of sauce, but
IMO it's a waste of good poultry to cook it like coq au vin (that
recipe is meant for an old mean and hard rooster...).

I don't agree with you, Nathalie. It's true what youn say: that Faraona is
a
little dry.
But I don't understand why do you think that cream cheese and bread could
soften it.
Wine in marinate is the first thing you should use to soften meat!
Don't you think so?

If you read what I wrote, you'll see I was talking of *stuffing*, not
marinade.

Oh! Sorry I didn't understand! Because *stuffing* a chicken with a cream
cheese or bread, it s a very strange thing in our country! Sometimes we mad
exotic indians recipes with curry and cream mixed with chicken. Very good.
cheers
Pandora

Here's the more formal recipe adapted from Joy of Cooking. The original
recipe asks for a whole chicken cut into pieces, but in my household, we
usually buy chicken thighs and just use them.

Sautee in oil: 1 cup chopped onions and 1 cup chopped carrot until all
are brown. Add 2 cloves minced garlic and stir until you can smell the
garlic.

Push the vegetables to the side of the dutch oven. Add chicken pieces
and brown on both sides. (Make sure you get chicken pieces with the
skin left on. This is one dish that really benefits from the flavor of
the chicken fat.)

Add 2 Tablespoon flour into the oil to make a roux.

Add dried herbs: bay leaf, thyme, Italian seasoning mix, pepper, and/or
bouquet garni.

Stir in 2 cups dry red wine. Simmer for about an hour. When you're
almost ready to serve, add 1/2 pound sliced mushrooms and continue
simmering another few minutes. Just before serving, add chopped fresh
parsley.

Serve over pasta or rice.

Here's the more formal recipe adapted from Joy of Cooking. The original
recipe asks for a whole chicken cut into pieces, but in my household, we
usually buy chicken thighs and just use them.

Sautee in oil: 1 cup chopped onions and 1 cup chopped carrot until all
are brown. Add 2 cloves minced garlic and stir until you can smell the
garlic.

Push the vegetables to the side of the dutch oven. Add chicken pieces
and brown on both sides. (Make sure you get chicken pieces with the
skin left on. This is one dish that really benefits from the flavor of
the chicken fat.)

Add 2 Tablespoon flour into the oil to make a roux.

Add dried herbs: bay leaf, thyme, Italian seasoning mix, pepper, and/or
bouquet garni.

Stir in 2 cups dry red wine. Simmer for about an hour. When you're
almost ready to serve, add 1/2 pound sliced mushrooms and continue
simmering another few minutes. Just before serving, add chopped fresh
parsley.

Serve over pasta or rice.