Pomegranate Roasted Guinea Fowl
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Rub the bird with the garlic. Season inside the bird with salt and pepper. In the cavity, place the garlic, half the...
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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
- pepper
- Salt and pepperButcher Twine
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