Ruxbin specializes in Guinea fowl

CHICAGO (WLS) -- When it comes to "whole animal" cooking, most restaurants tend to focus on pork, but one restaurant in Ukrainian Village is turning its attention to a bird, specifically a large bird called Guinea fowl.

It may look like a chicken, but the bird the entire kitchen at Ruxbin, in Ukrainian Village, is focused on this season is actually Guinea fowl.

"It's originally from Africa, but it's widely eaten throughout the world now," said chef Edward Kim.

It's so large, Kim makes an impressive five-course meal out of it for two people. First, presented tableside, he takes it back to the kitchen and gets to work, boiling the bones.

"We'll make a consomm or some type of ramen broth, that will be the starter for the course. After that we take the livers and make a pate out of that. You're able to eat that with toast points," Kim said.

Course three is my favorite: dark meat sauteed with herbs, served with delicate crepes, pickles, hoisin sauce and apple chutney.

"We serve it almost Peking duck style," said Kim.

Finally, sliced breast meat with a winter assortment of vegetables.

"We'll serve that with a sweet potato puree, some oyster stuffing, a lot of the accoutrements you might see at a Thanksgiving meal but I think maybe a little bit more refined," Kim said.

Kim says he loves the idea of whole animal cooking.

"I think that's one of the most wonderful things about this dish is that everything you're consuming in that meal, comes from that one bird," Kim said.

After your meal, a gift and toolkit, for a meal tomorrow: vegetables, the carcass and a soup recipe.

"There's a beauty to that. One, it's always nice to have a take-home, but also that there's so many things you can make out of one bird," Kim said.

"This is not a spur-of-the-moment dinner. The guinea fowl is intended for two people but they require a week's notice. Now even though we featured four courses, this is the fifth course: the bones and the mirepoix - celery, carrots, onions - and the recipe to make soup the next day, later that week in about an hour. What a great way to take this dinner home."

Even within those first four courses, the preparations might change a little bit, but if you're interested in trying the Guinea fowl, you do need to make a reservation a week in advance.

Ruxbin

851 N Ashland Ave

Chicago, IL 60622

312.624.8509

http://www.ruxbinchicago.com/site/