Roast Guinea Fowl with Cider and Apples

Pat the spatchcocked guinea fowl dry with kitchen paper. Combine the sea salt, black pepper, and picked thyme leaves, then rub the mixture all over the bird, including under the breast skin. Place uncovered on a wire rack set over a tray.

Refrigerate uncovered for 12–24 hours to dry-brine. Remove from the fridge 45 minutes before cooking to temper.

Preheat the oven to 220°C (200°C fan). Rub the softened butter under the breast skin and over the outside of the bird.

Heat the oil in a large ovenproof skillet or roasting pan over high heat until shimmering. Place the guinea fowl skin-side down and sear without moving for 5 minutes until the skin is deep golden and releases cleanly from the pan.

Flip the bird skin-side up. Scatter the apple wedges, shallots, garlic cloves, thyme sprigs, and bay leaf around the bird. Pour in the cider and chicken stock, ensuring the liquid surrounds but does not cover the skin.

Transfer the pan to the oven and roast at 220°C for 15 minutes until the skin begins to colour and crisp.

Reduce the oven temperature to 180°C (160°C fan) and continue roasting for a further 35–40 minutes, basting the bird with pan juices every 15 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 74°C.

Transfer the guinea fowl and apple wedges to a warm plate and tent loosely with foil. Rest for 10 minutes.

Set the roasting pan over medium-high heat. Discard the bay leaf and squeeze the roasted garlic cloves from their skins into the juices. Add the cider vinegar and reduce the sauce, stirring, for 5–6 minutes until it thickens enough to coat the back of a spoon.

Remove the pan from the heat and whisk in the cold cubed butter one piece at a time until the sauce is glossy and emulsified. Taste and adjust seasoning.

Carve the guinea fowl and serve over the apple wedges and shallots with the sauce spooned over.