Italian Meat - Poultry and Game Recipes - Guinea Fowl with Apple (Faraona con Mela) Recipe

Ingredients

• 1 guinea fowl

• 2 eating (dessert) apples

• 10 ml/2 tsp grated lemon rind

• 1 garlic clove, chopped

• 45 ml/3 tbsp breadcrumbs

• 5 ml/1 tsp chopped fresh sage

• Salt and freshly ground black pepper

• 45g/1 1/2 oz/3 tbsp butter

• 60 ml/4 tbsp chicken stock

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Method:

1. Wash and dry the guinea fowl and spread the outside skin with the butter.

2. Peel, core and chop the apples and mix in a bowl with the lemon rind, garlic, breadcrumbs, sage, salt and pepper.

3. Pack loosely into the bird. Place the bird on a rack in a roasting tin (pan).

4. Pour over the stock and roast in a preheated oven at 190°C/375°F/gas mark 5 for about 1 hour or until the juices run clear. Serve with crispy roast potatoes.