Summary

Ingredients

• 1 guinea fowl, ready to cook (approx. .2 kg)
• salt and pepper
• 40 g clarified butter
• 400 ml poultry stock
• 5 tablespoon whipped cream
• 2 tablespoon calvados or apple juice
• 2 tablespoon sauce thickener

For the filling:

• 250 g apples
• 75 g prunes, pitted
• 1 bay leaf
• 0.5 ½ bunch fresh thyme
• 2 tablespoon calvados or apple juice
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Wash the guinea fowl thoroughly inside and out, pat dry with kitchen paper. Remove fat from the abdominal cavity and set aside.
2. For the filling:
3. Wash the apples, peel, quarter and core if desired. Cut the pulp into small pieces. Add prunes and bay leaf. Wash the thyme, pat dry and pluck the leaves from the stems. Add half of the thyme leaves and calvados or apple juice, mix together, season to taste.
4. Season the guinea fowl vigorously, fill. Plug the opening. Leave the chicken fat out in a roaster, remove the leftovers. Heat the clarified butter in the roaster. Put guinea fowl in it.
5. Fry in the oven at 190 ° for approx. 1 1/4 - 1 1/2 hours. Turn several times in between and brush with gravy.
6. Remove the guinea fowl, keep warm. Deglaze the roast with the poultry stock and loosen. Pour through a sieve into a saucepan. Add the cream and calvados or apple juice, bring to the boil. Thicken the sauce and season to taste. Mix in the remaining thyme leaves.
7. Boiled potatoes go well with it.