Chestnut-Stuffed Guinea Fowl

Dissolve the fine sea salt in the cold water in a large bowl or container. Submerge the guinea fowl fully, cover, and refrigerate. Reserve any giblets separately in the fridge.

Brine the guinea fowl for 12–24 hours in the refrigerator. Remove, rinse under cold water, and pat thoroughly dry with paper towels. Allow the bird to come to room temperature for 1 hour before cooking.

Finely dice the reserved giblets (heart and gizzard if present), onion, shallots, and garlic. Roughly chop the chestnuts. Trim and finely chop the chicken livers.

Melt 20g of the butter in a medium skillet over medium heat and cook the lardons until the fat renders and they are lightly golden, about 4 minutes. Transfer to a large bowl, leaving the fat in the pan.

Add the diced onion and shallots to the same pan and sweat over medium-low heat until softened and translucent, about 5 minutes. Add the garlic and cook for 1 further minute until fragrant. Transfer to the bowl with the lardons.

Return the pan to medium-high heat, add the chopped chicken livers and giblets, and sear without stirring until just browned on the outside but still slightly pink inside, about 2 minutes. Pour in the cognac and scrape up any browned bits, cooking until the alcohol evaporates, about 1 minute. Transfer everything to the bowl.

Add the chopped chestnuts, parsley, thyme leaves, nutmeg, beaten egg, and breadcrumbs to the bowl. Season generously with black pepper and a little salt. Mix firmly until the stuffing holds together; taste and adjust seasoning. Allow the stuffing to cool completely before using.

Preheat the oven to 200°C (180°C fan). Scatter the roughly chopped carrots, celery, and onion across the base of a roasting tin. Add the bay leaves and thyme sprigs. Pour in the white wine and chicken stock.

Season the cavity of the guinea fowl with salt and pepper, then pack the stuffing firmly into the cavity — do not overfill; the stuffing expands during cooking. Truss the bird tightly with kitchen twine to keep the legs close to the body and seal the cavity.

Rub the outside of the bird all over with the remaining 40g softened butter, then season generously with fleur de sel and black pepper. Place the bird breast-side up on top of the vegetable bed in the roasting tin.

Roast at 200°C for 20 minutes until the skin is beginning to turn golden. Baste the breast with the pan juices using a spoon or brush.

Reduce the oven to 170°C (150°C fan) and continue roasting for a further 55–65 minutes, basting every 20 minutes, until an instant-read meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C and the juices run clear when pierced.

Transfer the bird to a warm plate, tent loosely with foil, and rest for 15 minutes. Do not skip the rest — this is essential for the juices to redistribute.

Meanwhile, strain the roasting pan juices through a fine sieve into a small saucepan, pressing down on the vegetables to extract all the liquid. Skim excess fat from the surface, then simmer over medium-high heat until reduced by one-third and slightly glossy, about 8 minutes. Taste and adjust seasoning.

Remove the twine, carve the guinea fowl, and serve with the stuffing spooned alongside and the reduced pan jus poured over.