Guinea Fowl in Cider with Quinces

• 3 lb / 1.35 kg guinea fowl
• 3 garlic cloves (optional)

Trim the guinea fowl of excess fat. Cut off the tips of the wing pinions, and loose skin and do whatever else needs to be done to make your guinea fowl presentable for the table. Peel and slice the garlic, if using, and cut each slice into thin slivers. Insert them at intervals under the skin of the guinea fowl. Rub the half lemon all over the guinea fowl, squeezing the juice on to it. Sprinkle