By Keith Floyd
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.
Put ½ oz (15 g) of butter and a sprig of tarragon or parsley inside each guinea fowl. Melt <