This is a pleasing alternative to the strong meat of pheasant or to the insipid taste of modern battery-raised chicken (ugh). There’s lots of meat on them, and one guinea fowl happily serves two people.
Put the giblets in a pan, cover with water and bring to the boil. Simmer for 1 hour to make stock.
Remove the guinea fowl from the oven and carve into joints. Pour most of the fat from the roasting tin, leaving all the residues, then add the wine, sherry and stock. Boil through, then add the guinea fowl and
Cover and cook for 15 to 20 minutes in the oven. Remove the joints from the sauce and place on a warm serving dish. Strain the sauce and stir in
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