[usr 3]
Prepare a fatty stuffing by following the 8 steps opposite.
Peel and mince the shallots. Sweat them in 20 g of butter.
Clean and cut the mushrooms into small pieces. Brown 250 g of mushrooms in 30 g of butter so that they release their water. Let them cool before incorporating them into the fatty stuffing and mix all the ingredients. Finally, add 100 g of crushed hazelnuts. Stuff the inside of the guinea fowl with this preparation (if you have any stuffing left, you can freeze it).
Sew the opening with kitchen twine.
Preheat the oven to 200°C (th.6/7).
Butter the guinea fowl on all sides, salt and pepper. Place it in an oven dish. Sprinkle with sprigs of thyme.
Add the remaining mushrooms and hazelnuts, all around.
Add salt and pepper. Pour the broth into the bottom of the dish. Bake for 1 hour, basting regularly with cooking juices.
Serve hot.
Source:REGAL Magazine December 2013
