1 guinea fowl weighing 1200 / 1300 g
1 glass of cognac
50 g olive oil
1 sprig of rosemary
3 sage leaves
3 juniper berries, crushed
Thyme as required
Salt as required
Pepper as required
Total weight: 1250 g
Chop the rosemary, sage and thyme together.
Take the guinea fowl and remove the giblets, then wash the bird and cut into 6 / 8 pieces.
Place the guinea fowl on the roasting tray, season with salt and the chopped herbs, rub all over with oil and leave to rest for about 10 minutes.
Select the "guinea fowl (pieces)" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
Add the cognac half way through cooking, shutting the door again quickly.
Save time and mess in the kitchen by having your butcher cut the guinea fowl into pieces for you.
When you add the cognac, don't leave the oven door open for too long, as you risk halting the automatic cooking programme, and ending up with a raw guinea fowl.