Guinea Fowl With White Beans And Cabbage
|Guinea fowl||1 , jointed to make 2 boneless breasts, 2 thighs and 2 drumsticks (Keep The Carcass)|
|Vegetable oil||2 Tablespoon|
|Chicken stock||500 Milliliter (Use Fresh, Cube Or Concentrate, Making Up The Volume)|
|Thyme sprigs||6 (A Few)|
|Garlic||1 Clove (5 gm), smashed|
|Carrots||2 , diced|
|Savoy cabbage||1⁄4 , quartered and sliced|
|Cannellini beans||200 Gram|
Remove the skin from the thighs and drumsticks but leave it on the breasts.
Heat a little vegetable oil in a large pan and brown the guinea fowl carcass for about 2 minutes.
Pour over chicken stock to just cover.
Bring to boil, skim the surface, then add the thyme and garlic.
Drop in the drumsticks and thighs and turn the heat down to barely a simmer.
Cook for 40 minutes, then remove the meat and allow the liquid to cool.
Strain the stock and return it to the heat with the carrots.
Cook until just tender, then add the cabbage and beans and cook until the cabbage is wilted.
Add the drumsticks and thighs and heat through.
Heat a little vegetable oil in a frying pan and cook the breasts skin side down until golden.
Turn over and cook for a further 3 minutes until the meat is cooked through.
Serve the stew in 2 bowls with the breasts on top.