Clay Pan–Roasted Guinea Fowl with Chanterelles, Walnut Oil, and Verjuice from Mediterranean Clay Pot
One of my favorite cookbooks of recent years is Chef Paul Bertolli’s Cooking By Hand. In it, Paul is particularly eloquent on what he calls “bottom-up cooking” (from the Italian fondo di...
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Ingredients
- 3 to 4 teaspoons verjuice, white wine vinegar, or fresh lemon juice
- 1 teaspoon walnut oil
- 8 ounces small fresh chanterelles
- 4 garlic cloves, sliced
- 2 tablespoons extra virgin olive oil
- Coarse salt
- freshly ground black pepper
- ¾ cup Guinea Hen Stock or chicken stock
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 thin slices pancetta, diced
- 1 guinea fowl (2¾ to 3½ pounds), cut into 8 pieces (see Note)
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