Roasted Guinea Fowl in Butternut Squash with Stewed Portobellos, Cranberries & Ricotta

Ingredients

• 8 cups (2 liters) water
• 1/2 cup (100 g) kosher salt
• 1 whole guinea fowl
• Olive oil as needed
• Salt
• 2 cups (500 ml) unsweetened pure cranberry juice
• 2 cups (500 ml) chicken broth
• 3 tablespoons (45 ml) cornstarch
• 3 tablespoons (45 ml) water
• 2 tablespoons (30 ml) butter
• 3 large shallots, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon (15 ml) olive oil
• The juice and zest of a lime
• Salt and pepper, milled
• 1/4 cup (60 ml) cranberry vinegar or white balsamic vinegar
• 1/2 cup (125 ml) unsweetened pure cranberry juice
• 430 g of ricotta (1 container)
• 2 tablespoons (30 ml) chopped fresh sage
• 1 butternut squash
• 4 large Portobello mushrooms cut into 3/4 inch (2 cm) pieces
• 2 cups (500 ml) fresh cranberries
• 1/4 cup (60 ml) chicken stock
• 2 tablespoons (30 ml) of butter
• 3 tablespoons (45 ml) chopped sage
• Salt and pepper from the mill