Roast Guinea Fowl with shallot gravy
Tasty. Damn tasty, slightly over the student weekly budget but worth every penny.
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Cooking tools:
- Roasting pan
- Skewer
- Whisk
- Saucepan
- Oven
- Stove
- Aluminum foil
- Paper towel
- Serving platter
- Fork
- Mixing bowl
Ingredients
- 1 guinea fowl
- 3 fresh rosemary sprigs
- 1 lemons, halved
- 2 garlic cloves
- 50g butter, at room temperature
- 1 tbsp olive oil
- 250g shallots, halved
- Leaves of 1 sprig fresh rosemary, finely chopped
- 37ml balsamic vinegar
- 300ml fresh chicken stock, hot
- 1 tbsp plain flour
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