Guinea fowl with basil carrots

Name: Guinea fowl with basil carrots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Guinea fowl (à approx. 1 kg); 7-10 Tbsp salt, pepper, sugar; 1 big onion; 1/4 l White wine (e.g. Riesling); 3/8 l Chicken broth; 1 potty Basil; 7-10 Tbsp 800 g-1 kg small carrots; 2 TABLESPOONS Butter; 100 g Whipped cream; 1 coated tbsp. flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Guinea fowl (à approx. 1 kg)
7-10 Tbsp salt, pepper, sugar
1 big onion
1/4 l White wine (e.g. Riesling)
3/8 l Chicken broth
1 potty Basil
7-10 Tbsp 800 g-1 kg small carrots
2 TABLESPOONS Butter
100 g Whipped cream
1 coated tbsp. flour

Directions

1
Wash the guinea fowls, dab dry. Season inside and outside with salt and pepper. Place on the fat pan. Peel and quarter the onion and add it
2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. After approx. 15 minutes, add wine and stock little by little. Spoon guinea fowl more often
3
Wash the basil and, except for one thing, pluck it. Peel the carrots, wash them and possibly cut them in half lengthwise. Fry in hot butter in a large pan for 2-3 minutes. Season with salt. Add a good 1/8 l water. Bring to the boil, cover and simmer for about 8 minutes. Fold in basil shortly before the end of the cooking time
4
Keep guinea fowls warm. Sieve the stock and bring to the boil. Stir cream and flour until smooth, add and simmer for approx. 5 minutes
5
Cut the guinea fowl into pieces. Remove the breast meat from the bone and cut open. Season sauce with salt and pepper. Season carrots with salt, pepper and sugar, arrange everything and garnish with basil. Served with: Croquettes
6
Drink: cool Riesling