Molasses-Brined Roasted Guinea Fowl
In a large saucepan, bring 500 ml (2 cups) of water to a boil with the salt, brown sugar, and molasses. Stir. Add the remaining water and the pepper. Add the guinea fowl in the brine and refrigerate
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Ingredients
- 12 cups (3 litres) cold water
- 1/3 cup (75 ml) salt
- 1/3 cup (75 ml) brown sugar
- 1/3 cup (75 ml) molasses
- 2 teaspoons (10 ml) black peppercorns, crushed
- 2 guinea fowl, about 3 lbs (1.4 kg) each
- 2 tablespoons (30 ml) butter, softened
- 1 1/2 cups (375 ml) chicken broth
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