French cider guinea fowl

Name: French cider guinea fowl
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Shallots; 4 Carrots; 6 small apples (about 90 g each); 1 (approx. 1.1 kg) ready-to-cook guinea fowl; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 Bay leaves; 400 ml Cider (ask the wine dealer for lactose-free variety); 800 g Potatoes; 25 g clarified butter

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Shallots
4 Carrots
6 small apples (about 90 g each)
1 (approx. 1.1 kg) ready-to-cook guinea fowl
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 Bay leaves
400 ml Cider (ask the wine dealer for lactose-free variety)
800 g Potatoes
25 g clarified butter

Directions

1
Peel the shallots. Peel, wash and chop the carrots. Wash apples. Wash guinea fowl thoroughly and cut into 8 pieces. Rub with salt and pepper. Put shallots, bay leaves, apples and carrots on the fat pan of the oven.
2
Pour the cider. Spread guinea fowl pieces on top and roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. In the meantime, wash the potatoes thoroughly and cook in boiling water for about 20 minutes.
3
Drain, quench and peel off the shell. Cut the potatoes into slices. Heat clarified butter in a large frying pan and fry the potato wedges while turning. Season with salt and pepper. Remove guinea fowl from the oven.
4
Halve apples as desired. Arrange shallots, carrots, apples and guinea fowl on a plate. Add potato wedges.