OK, I cooked a guinea. It was a young one. The meat was tough. I cooked it for about 2 1/2 hours at 350.
The taste was good. Should I have let it rest and for how long? Should I have brined it?
I'd like to learn from mistakes.
Is this an important step to do on chickens, ducks, geese, turkeys?
Thanks very much.
The taste was good. Should I have let it rest and for how long? Should I have brined it?
I'd like to learn from mistakes.
Is this an important step to do on chickens, ducks, geese, turkeys?
Thanks very much.