Eating the Guineas

After the fox started picking off a guinea or so a day it was clear our flock wouldn’t last more than a few weeks into the fall, so we opted to butcher and freeze them instead of trying to get a couple more weeks of tick abatement.

We have been working our way through the freezer full of vegetables this winter and have decided to cook one of the guineas. We don’t have a lot of experience with cooking old fowl (ours were over a year and a half old when we butchered them), so we have been doing some research. We found an interesting article on the Livestock Conservancy website regarding heritage chickens. The article “Cooking with Heritage Chickens” gives a lot of interesting background on the history of heritage chickens for food in comparison commercial chicken.