Here's a cooking instruction for Guinea Fowl Whole:
1. Preheat your oven to 400F (200C).
2. Rinse the guinea fowl thoroughly under cold water and pat it dry with paper towels.
3. Season the guinea fowl generously with salt and pepper, both inside and out. You can also add your favourite herbs and spices for extra flavour.
4. Place the guinea fowl on a roasting rack in a roasting pan, breast side up.
5. Optionally, you can stuff the cavity of the guinea fowl with aromatics like onion, garlic, lemon, or herbs to enhance the flavour.
6. Drizzle some olive oil or melted butter over the guinea fowl to help keep it moist during cooking.
7. Place the roasting pan with the guinea fowl in the preheated oven.
8. Roast the guinea fowl for about 20 minutes per pound (45 minutes per kilogram), or until the internal temperature reaches 165F (74C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching the bone.
9. If the skin starts to brown too quickly, you can cover the guinea fowl loosely with aluminium foil.
10. Once the guinea fowl is cooked, remove it from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute and makes the meat more tender and flavourful.
11. Carve the guinea fowl into serving pieces or present it whole on a platter, and serve it with your choice of side dishes and sauces.
Enjoy your roasted guinea fowl whole!

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR