ingredients
serves 4
1 guinea fowl
3 bay leaves
5 thyme sprigs
1 tbsp black peppercorns, lightly crushed
2 unwaxed lemons, one quartered
2 tablespoons Butter
1/4 pint hot chicken stock
2 tbsp redcurrant jelly
3 1/2 ounce dry white wine
salt and pepper
method
1. Put the guinea fowl into a bowl and add the bay leaves, thyme and peppercorns. Add the grated zest and juice from the whole lemon. Cover and leave to marinate in a cool place for 1 hour.
2. Put the bird into a roasting tin, breast-side down, and put the lemon quarters and the butter into the cavity. Pour the stock over the bird and roast at 200°C (180°C fan oven) for 50 minutes.
3. Turn the guinea fowl on to the backbone, and roast for a further 20 minutes or until the juices run clear when a thigh is pierced with a skewer.
4. Put the guinea fowl on a board, cover with foil and leave to rest while you make the gravy.
5. Put the roasting tin on the hob over a medium-high heat and add the redcurrant jelly, wine and 3 tbsp water, scraping up the sediment from the bottom. Simmer for 3-5 minutes, then season well.
6. Carve the guinea fowl and serve with the gravy and a selection of vegetables, including roast potatoes.
