Guinea fowl (also known as Guinea Hens) are lean, flavorful birds with a flavor (and meat color) between duck and chicken. They’ve historically been prized in Europe as roasting birds, but can also be braised, seared, or otherwise cooked similarly to chicken. Because they’re lean, barding (wrapping with bacon, pancetta, or lardo), basting, brining, or rubbing butter under the skin is recommended.