116 Grilled Guinea Fowl with Limes

Main ingredients

• 1 guinea fowl of 900 g (2 lb)

1. The day before the dish is to be served, prepare the guinea fowl ‘à la crapaudine’ by making an incision along the back, and sliding the blade of a knife carefully between the bone and the flesh so as to expose the whole vertebral bone. Remove this bone completely leaving the breastbone in place, and flatten the bird with the steak-beater. The ends of the leg bones are t