Wash the guinea fowl carefully and rub it with salt and pepper. Now fill with two quartered onions and two coarsely chopped garlic cloves. Seal the openings with two toothpicks or roulade needles, then place the chicken on a wire rack.
Clean and roughly chop the leek, carrot, two onions, two cloves of garlic, the cocktail tomatoes and the celeriac. Then place the vegetables in a fat pan or a deep baking sheet, pour in half of the chicken broth and place in the oven under the guinea fowl.
The chicken is fried for 75 - 90 minutes, depending on its size and weight. For 1.2 kg, allow for an hour and a half of cooking time. Turn the poultry from time to time and pour the rest of the chicken stock or the stock from the drip tray over it every quarter of an hour.
45 minutes before the end of the cooking time: Clean the beetroot, cut into bite-sized cubes. Finely chop an onion and sweat it in the margarine. Add the beetroot. Season with salt, sugar, coriander and bay leaves. Add vinegar, deglaze with grape juice and cook covered for about 40 minutes.
30 minutes before the end of the cooking time: peel the potatoes and cook until soft, then mash them. Finely chop the bunch of basil, add to the puree with the butter and milk, season with salt and pepper, mix everything well.
When the chicken is done, cut up, portion and keep warm.
Now pass the stock from the fat pan - there is not really much left over - through a sieve into a saucepan, stir in the tomato paste, bring to the boil and reduce as you see fit.
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