Guinea fowl with garlic

1. Preheat the oven to 180°C (th. 6). Pour 1 tablespoon of water in a baking dish. Stuff the guinea fowl with 1 rosemary sprigs and place in the dish.

2. Cut the top of 4 unpeeled garlic heads and place in the dish. Place 2 sprigs of rosemary and 6 shallots around the  poultry. Salt and pepper. Bake for 15 minutes. Then add 3 tablespoons of water and bake for another 15 minutes.

3. Pour the diluted juice of ½ lemon into 3 tablespoons of water and bake for about 15 minutes, until the meat is golden brown.

4. Serve with the garlic heads and shallots. Serve with a mashed potato and pour over the sauce.

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