Guinea fowl with brioche filling

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 5
  • 6 Shallots
  • 1 (approx. 400 g) Brioche-Brot
  • 75 g + 2 tablespoons butter
  • 75 g raw diced ham
  • 1 potty Thyme
  • 2 ready-to-fry guinea fowl (à approx. 1.2 kg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Nutmeg
  • 1 medium-sized carrot
  • 750 g Potatoes
  • 200 ml Milk
  • 1 glass (400 ml) Poultry stock
  • 1/8 l Cider (cider)
  • 2 TABLESPOONS dark sauce thickener
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    First I prepare the stuffing for the guinea fowls. Peel the shallots and cut 4 into fine cubes. Cut 2 slices from the bread and put them aside. Dice the rest. In a pan I heat 75 g butter and steam the diced shallots, add the diced ham and let them fry until they are nice and crispy. Wash the thyme, put some aside for garnishing and remove the leaves from the rest. Add ham and thyme to the bread cubes, knead well

  2. 2

    I wash the guinea fowls thoroughly under cold water, dab them dry and season them from the inside with salt and pepper. Fill them with the bread mixture and close the opening with wooden skewers. Put the chickens on a fat pan. Peel, wash and cut the carrot into large pieces. Spread around the guinea fowls with the remaining shallots. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 55-60 minutes

  3. 3

    In the meantime, peel, wash and chop the potatoes. Cover and cook in salted water for about 20 minutes

  4. 4

    I cut the remaining brioche slices into small cubes and roast them in 1 tbsp. hot butter until golden brown. Then I put them on kitchen paper. Drain the potatoes, add milk and 1 tbsp. butter and mash well. Season to taste with salt, pepper and nutmeg

  5. 5

    Remove the guinea fowls from the fat pan and keep warm in the oven. Pour the chicken stock into the fat pan and loosen the roast. Pour through a fine sieve into a pot. Then add the cider, bring the sauce to the boil once and thicken with sauce thickener. Season to taste with salt and pepper

  6. 6

    Fold the brioche cubes under the mashed potatoes. Carve the guinea fowl and remove the filling. Finally I arrange the meat with the filling and the puree and garnish with the remaining thyme. Serve with a green salad

  7. 7

    Drink: Crémant Rosé

Nutrition Facts

KCAL
710 kcal
CARBS
22 g
FATS
35 g
PROTEINS
72 g

Categories & Tags

Cakes & PastriesCakeCake

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