Pomegranate Roasted Guinea Fowl | RICARDO

Ingredients

• 1 3 1/2 lb (1.6 kg) guinea fowl
• 1 clove garlic, peeled and halved
• Seeds of 1 pomegranate
• Grated zest of 1/2 lemon
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 ml) chicken broth
• 1 tablespoon (15 ml) pomegranate molasses (see note)
• 1 tablespoon (15 ml) grenadine syrup
• Salt and pepper
• Salt and pepperButcher Twine