Herb-Roasted Guinea Fowl | RICARDO

Ingredients

• 1/2 teaspoons (2.5 ml) fresh thyme leaves
• 1 teaspoon (5 ml) fresh oregano leaves
• 1/2 teaspoon (2.5 ml) fresh rosemary, chopped
• 1 tablespoon (15 ml) parsley, chopped
• 5 cloves garlic, peeled
• 1 teaspoon (5 ml) lemon juice
• 1/2 cup (125 ml) butter, softened
• 1 guinea fowl of about 3 1/2 lbs (1.6 kg)
• 2 onions, coarsely chopped
• 1 sprig fresh thyme
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 ml) chicken broth
• Salt and pepper
• Butcher Twine