1.4kg/3lb guinea fowl
1 teaspoon salt
4 carrots, quartered
2 celery sticks, halved
1 bunch of spring onions, halved
2cm/1in piece of fresh root
2 bay leaves
10 black peppercorns
• Put the guinea fowl in a large pan with the salt. Cover with water and
bring to the boil, skimming off the scum from the surface now and then.
Add the carrots, celery, spring onions, ginger, bay leaves and
peppercorns, and leave to simmer for 45 minutes or until the juices run
clear when the thigh is pierced with a skewer.
• Lift the guinea fowl onto a plate, and leave to cool slightly. Strain the
remaining stock into a large shallow pan, bring back to the boil and boil
rapidly for about 10 minutes until reduced and well flavoured.
• Remove the skin from the guinea fowl, then cut into joints. To do this, first
cut off the legs and cut them in half at the joint. Carefully cut the breast
meat away from the bones in two large pieces, then cut each one across
into two smaller pieces.
• Serve hot with potatoes.