Summary

Ingredients

• 1 guinea fowl
• 500 g sauerkraut, raw, mild
• 4 teaspoons butter
• 1 onion (s), finely chopped
• 2 dl cider, (dry) or apple cider
• 100 g potato (s), floury cookin
• 2 apples, sour
• Salt and pepper, from the mill

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Instructions

1. For the filling, drain the sauerkraut, squeeze it out well and loosen it up again with a fork.
2. Heat 1 teaspoon of clarified butter and steam the onion until translucent. Add the sauerkraut and steam for about 3 minutes, then deglaze with the cider. Bring everything to the boil and simmer on reduced heat for approx. 10 minutes.
3. Peel and coarsely grate the potatoes and apples, mix into the sauerkraut and simmer for another 5 minutes. Season to taste with salt and pepper and let cool down. Rinse the guinea fowl with cold water, pat dry and season inside and out with salt and pepper. Then fill with the sauerkraut, set aside the remaining filling. Seal the opening with toothpicks and tie the legs together with kitchen string.
4. Pre-heat the oven to 220 degrees Celsius.
5. Heat the rest of the clarified butter in a roaster, place the guinea fowl breast up, pour the hot clarified butter over it and put it in the oven. Fry for 15 minutes, then reduce the heat to 200 degrees and place the remaining filling in the roaster. Roast the guinea fowl for 1 hour, pouring the roasting liquid over it from time to time. If the emerging meat juice is clear when piercing, then the guinea fowl is ready.