White Oak Pastures’ guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and, in our opinion, tastier birds. It also means these birds use their muscles, which should be taken into consideration when cooking a pasture raised animal. Applying some of the same principles for preparing grassfed beef, such as marinating or seasoning one to two days in advance, can help tenderize those more active muscle fibers.
This is a great way to utilize all of the animal. We take leftover meat trimmings, bones, and any other scraps to make this flavor rich broth. This broth once finished can be used to add more flavor, as well as nutrition to soups and gravies, or you can add some fresh herbs and spices to make a warm, mineral rich tonic. You can substitute any poultry species for this broth or use a combination. My top three are chicken, guinea and turkey.