Stuffed Guinea Fowl

To prepare the stuffed guinea fowl, first chop rosemary, sage, and peeled garlic cloves 1. Wash the baby potatoes, dry them, and if they are too large, cut them in half without peeling. Transfer them to a bowl, season with salt, oil, and half of the aromatic blend 2. Mix well 3.

Add the small borettane onions 4 and mix again 5. Set aside and move on to the stuffing for your guinea fowl. In a small bowl, pour the dried porcini mushrooms and cover them with water 6.

Meanwhile, clean the champignon mushrooms with a damp cloth and remove the base with a knife 7. Then cut them into pieces 8. Also, cut the bacon into cubes 9.

At this point, place the champignon mushrooms, bacon, ground meat 10, rehydrated and drained porcini mushrooms 11, and almost all of the remaining aromatic blend 12 into a food processor fitted with blades. Add a pinch of salt, but do not overdo it.

Blend well until you get a homogeneous mixture 13. Take the guinea fowl and make sure there are no feathers, otherwise burn them with a blowtorch 14 or pass the guinea fowl over the kitchen stove. Then salt both the inside and the skin of the guinea fowl 15, massaging well to allow the salt to penetrate inside.

Stuff it with the prepared filling 16 and with a needle and kitchen twine, close the lower part 17, this way the filling won't come out during cooking. Place the guinea fowl in a baking dish and arrange the side of onions and potatoes around it 18.

Season the guinea fowl with a drizzle of oil 19 and add the remaining blend 20. Bake at 392°F for 20 minutes, then baste the guinea fowl with broth and continue cooking for another 70 minutes, lowering the oven to 356°F. At this point, remove the stuffed guinea fowl from the oven 21 and let it rest for a few minutes before serving.