🍴 Guinea fowl stuffed with chestnuts 🍴
🛒 Ingredients 🛒
– approx. 2kg Guinea fowl
– 540g chestnuts
– 300g sausage
– 200g Thinly sliced bacon
– 2 Pomegranate 2
– 30g Sugar
– Fine salt to taste
– Black pepper to taste
– Rosemary 2g
– 100ml White wine
👨🍳 Preparation 👨🍳
To set up the chestnut-stuffed guinea fowl with pomegranate sauce, begin by heating up the chestnuts. Empty them into a skillet loaded up with water, cover with a top and let them cook for around 30 minutes. When this time has passed, do the toothpick test: prick them to check whether they are cooked and provided that this is true, channel them. Keep them to the side in a bowl, cover them and let them cool. This will mellow the external covering and make them simpler to strip.
When cool, strip the chestnuts. You ought to get 400 g of cleaned chestnuts, then generally slash them with a blade.
Presently take the wiener and eliminate the external packaging. To do this, essentially make a cut in the focal point of every wiener and delicately haul it out with your hands. Coarsely hack this as well and move it to a bowl along with the chestnuts.
Work everything along with your hands and season with salt and pepper. Finely slash the rosemary and integrate it into the mixture.
Save the stuffing to the side for a couple of moments and deal with the guinea fowl. Fire the guinea fowl to eliminate any plumes or down, we utilized a blowtorch however in the event that not you can bring the guinea fowl near the gas fire for a couple of moments. Then flush it under running water and wipe it off with paper towels.
Season within the guinea fowl with salt and pepper and afterward, utilizing a spoon, stuff it with the hotdog and chestnut filling. Close up the external opening, utilizing a kitchen needle or the biggest needle you have and some string. This will seal it totally and keep the filling from circumventing during cooking.
Then, at that point, cut off the finish of the string and season the guinea fowl with bacon. At long last, roll the entire thing up with twine, as though it were a meal, so the bacon is held set up.
Move your guinea fowl to a thick-sided container or cast-iron pot and let it brown on the two sides, without adding any fat. Deglaze with white wine and keep cooking for a further an hour and a half, seasoning incidentally with its fluid and covering with a top. At the point when the guinea fowl is practically cooked, deal with making the going with sauce. Partition the pomegranate down the middle and begin shelling it, keeping the bits to the side.
Take 280 g of the pomegranate and put it through a strainer to get just the juice, then empty it into a skillet, channel it and add the sugar. Mix everything together and cook for 5-6 minutes.
Whenever you have gotten a somewhat thick sauce empty it into a sauce container and take the now cooked guinea fowl back. Eliminate the external string, cut it off with scissors and serve your guinea fowl loaded down with chestnuts still hot, joined by the pomegranate sauce.
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