Slow cooked guinea fowl
A simplfied recipe by Ash Mair. Buy a whole guinea fowl in order to have the carcass as well, to make a nice stock that then can be used for a tasty sauce. Buy a pigs trotter as well. Do this the day before. Remove the breasts and the legs. Put the rest with the pigs trotter in an ovendish and almost burn it at 300C (about 15 mins). In the meantime brown 2 sliced carrots, 1 garlic colve and a bay leaf in some olive oil. Add 50 ml fino sherry and 50 ml port and reduce till the liquid becomes sticky. Add 1 liter of chicken stock, 2 onions cut in half (incl the skin!), one or two tomatoes, some thyme, a bayleaf, 8 crushed black peppercorns, 2 celerystalks incl the leafs, a tbsp tomato paste. Add the carcass and pigs trotter and bring to the boil, then simmer for at least half a day. The next day take out the vegetables and meat and strain the liquid trough a fine sieve. Then reduce till you end up with a nice thick sauce. Discard the vegetables, give the meat from the trotter do ...