Pot-Roasted Guinea Fowl Stuffed with Porcini mushroom and Parsley Butter

Ingredients :

1 guinea fowl • 8 large porcini mushrooms (dried or frozen) • 180g butter • 8 unpeeled garlic cloves • 2 tablespoons chopped parsley • ½ minced garlic clove • 1 teaspoon chopped shallot • 5 spoons groundnut oil • 8 small potatoes • salt • freshly-ground black pepper

Serves 4

Experienced

Between 20 and 45 mins

Take 4 porcini mushrooms (keep the most attractive ones to garnish the dish), finely dice the head and stalks, and keep the chopped heads to one side.
Sauté the stalks in 10g of butter for 2 minutes max.
Cream 100g of raw butter until you obtain a smooth paste. Add the cooked and uncooked porcini mushrooms, parsley, ½ minced garlic clove and shallot. Season with salt and pepper.
Dip your fingertips in the groundnut oil and separate the skin from the capon using your oily fingers (a delicate job but not too tricky).
Insert the butter, porcini mushroom and parsley mixture between the flesh and the skin. Next, tuck in the open ends of the bird and truss to keep the feet close to the body.
Add a little oil and the rest of the butter to a cooking pot then add the bird. Roast for about 45-50 minutes. Add in the unpeeled garlic about 15 minutes before the end of cooking and the 4 whole porcini mushrooms 5 minutes later.
Brown the small potatoes in a pan and arrange them around the guinea fowl to serve.