Braised Guinea Yowl With Crab Apple Sauce
|Guinea fowl/Roasting chicken||3 Pound (1.5 Kilogram)|
|Chopped carrot||2 Ounce (60 Gram)|
|Chopped celery||2 Ounce (60 Gram)|
|Chopped onion||2 Ounce (60 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Frying oil||2 Cup (32 tbs) (For Frying)|
|Crab apples||12 Ounce, roughly chopped (375 Gram)|
|Stock/Cider / wine / water||1⁄2 Pint (300 Milliliter)|
|Butter||1 Tablespoon (To Finish Sauce)|
Remove all excess fat from the guinea fowl and cut off the parson's nose.
Put the chopped vegetables and garlic (if used) in the bottom of a saucepan or flameproof casserole which is just large enough to hold the bird.
Heat a little oil in a frying pan and brown the bird on all sides, making sure it is a golden brown colour.
Sit the bird on top of the vegetables in the saucepan or casserole, spread the crab apples around and pour the chosen liquid over.
Season lightly with salt and pepper.
Bring to the boil, reduce the heat so that the liquid is just simmering, cover the pan and cook for about 45 minutes or until the bird is tender.
When it is ready (its legs will move loosely when it is cooked) take it out of the pan and keep warm, covered with foil, while you make the sauce.
Tip the contents of the pan into a sieve standing over a clean saucepan and force the puree through using the back of a wooden spoon or ladle.
Warm the sauce gently; if it is too thick, add a little more stock, cider, wine or water.
Finally, beat in small lumps of butter to give the sauce a good shine and sweeten the flavour.
Taste and adjust the seasoning.
Joint or carve the bird and serve with a little of the sauce, handing the rest separately in a warmed sauceboat.