Roasted guild with garlic

Ingredients

For 6 servings

• •1.8 kg 1.8 kg Pintade
• •2 2 Rosemary branch(s)
• •5 5 head Garlic
• •0.5 0.5 glass(s) Dry white wine
• •1 1 hazelnut Butter
• •4 c. à soupe 4 tablespoons Olive oil
• •Salt
• •Pepper

Method

1. 1.Preheating the oven
2. 2.Preheat the oven to 180°C (thermostat 6).
3. 3.Preparation of garlic
4. 4.Peel the pods of a garlic head. Reserve the other heads.
5. 5.Frosting the guinea fowl
6. 6.Stir the guinea fowl with rosemary branches, peeled garlic pods, butter. Season with salt and pepper inside the poultry.
7. 7.Preparation of baking dish
8. 8.Oil an oven dish with a tablespoon of olive oil. Put the guinea fowl in there. Brush the remaining oil with a brush. Salt and pepper the meat. Add the white wine.
9. 9.Provision of garlic around the guinea fowl
10. 10.Dispose of the remaining 4 heads of garlic from their stems by cutting the top of the pods. Place them around the pintade, in the baking dish.
11. 11.Cooking the guinea fowl
12. 12.Bake for 1 hour regularly with the cooking juice.
13. 13.Dressage and service
14. 14.As soon as you leave the oven, put your guinea fowl in a roasted garlic oven in a serving dish, accompanied by the garlic heads in a shirt.