Clay Pan–Roasted Guinea Fowl with Chanterelles, Walnut Oil, and Verjuice

One of my favorite cookbooks of recent years is Chef Paul Bertolli’s Cooking By Hand. In it, Paul is particularly eloquent on what he calls “bottom-up cooking” (from the Italian fondo di cottura)—the concept of developing flavor from the bottom of the pan by forcing caramelization and then workin