-
First prepare the stuffing.
-
Melt the butter or margarine in a
small, heavy based saucepan.
-
Add the shallots and cook until
softened, but not browned.
-
Allow to cool slightly.
-
Stir in remaining stuffing
ingredients, mixing well.
-
Loosen the skin on each guinea
fowl over the breast and thighs.
-
Divide the stuffing between the
two birds and push half up under the skin of each, spreading it out
as a evenly as possible over the breast and thighs.
-
Divide the remaining butter in
half and spread over the outside of each bird.
-
Close the cavity with skewers or
sew with string.
-
Tie the legs together and pat each
bird into an attractive shape.
-
Cook in a roasting pan in a
preheated oven for about 1 hour, basting 2 or 3 times with the
butter and pan juices.
-
Allow to rest in a warm place for
at least 5 minutes before cutting in half with poultry shears to
serve.
-
To make the sauce, skim all but 15
ml of fat from the roasting pan, add the vinegar to the pan and heat
to reduce the vinegar slightly.
-
Mix 30 ml of the chicken stock
with the arrowroot and set aside.
-
Add the remaining stock and
redcurrants to the vinegar in the roasting pan.
-
If using canned redcurrants,
substitute the juice for part of the stock.
-
Crush the currants with the back
of a spoon.
-
Bring the mixture to the boil and
allow to boil rapidly to reduce by about one quarter.
-
Stir in the redcurrant jelly and
mix to dissolve.
-
Stir some of the hot liquid into
the arrowroot mixture and then add it to the roasting pan.
-
Stirring constantly, bring to the
boil to thicken.
-
Add grated nutmeg, salt and
pepper, and strain if desired.
-
Coat some of the sauce over each
guinea fowl and serve surrounded by fresh currants or herbs.
-
Serve remaining sauce separately.
