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Roast guinea fowl with chestnut, sage & lemon stuffing

Sarah Cook
  • 125 minutes
  • Serves 2

INGREDIENTS

1

Guinea fowl, about 1kg, small

8

Rashers streaky bacon

2

Onion

1 tbsp

Sage

1

Zest 2 lemons

1

Egg, medium

350 milliliters

Chicken stock, strong

1

Cranberry sauce

1/4 tsp

Mace, ground

2 tbsp

Plain flour

100 g

Chestnut, cooked

50 g

Walnut

50 g

Breadcrumb

50 g

Butter, soft

25 g

Butter