- 8 cups (2 liters) water
- 1/2 cup (100 g) kosher salt
- 1 whole guinea fowl
- Olive oil as needed
- 2 cups (500 ml) unsweetened pure cranberry juice
- 2 cups (500 ml) chicken broth
- 3 tablespoons (45 ml) cornstarch
- 3 tablespoons (45 ml) water
- 2 tablespoons (30 ml) butter
- 3 large shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon (15 ml) olive oil
- The juice and zest of a lime
- Salt and pepper, milled
- 1/4 cup (60 ml) cranberry vinegar or white balsamic vinegar
- 1/2 cup (125 ml) unsweetened pure cranberry juice
- 430 g of ricotta (1 container)
- 2 tablespoons (30 ml) chopped fresh sage
- 1 butternut squash
- Olive oil as needed
- 4 large Portobello mushrooms cut into 3/4 inch (2 cm) pieces
- 2 cups (500 ml) fresh cranberries
- 1/4 cup (60 ml) chicken stock
- 2 tablespoons (30 ml) of butter
- 3 tablespoons (45 ml) chopped sage
- Salt and pepper from the mill
- Bring water to a boil and dissolve the salt.
- Cool completely.
- Put the guinea fowl in boiled salted water (brine) refrigerate for 2 to 3 hours.
- Remove 30 minutes before cooking, blot and allow meat to temper.
- Preheat the oven to 185 °C (365 °F), brush the guinea fowl with olive oil & salt on the surface and place in a roasting pan.
- Bake for about 45 minutes or until a thermometer inserted into the flesh of the thigh reads 73 °C. Put the squash in the oven at the same time as the guinea fowl (go to the Roasted Squash section of the recipe).
- In a saucepan, bring the liquids to a boil and reduce until the mixture gives 3/4 cup.
- Mix the cornstarch with the water, add to the sauce and cook for another 2 minutes.
- Remove from heat and stir in butter while whisking. Reserve.
- Sweat the shallots and garlic without staining in the olive oil.
- Add zest and lime juice.
- Season and add vinegar and cranberry juice.
- Reduce the liquid to almost dry and allow to cool.
- Add the sage and the cooled ricotta mixture.
- Correct seasoning as needed and reserve.
- Wash the squash and split it in half lengthwise. Remove the seeds.
- With the tip of a paring knife, mark the flesh, season and oil.
- Put in the oven at the same time as the guinea fowl.
- In a skillet over high heat, lightly comb the mushrooms through a little olive oil, add the cranberries and cook another 3 to 4 minutes.
- Add the chicken stock, butter and sage.
- Season and prepare the preparation in the hollow of the hot squash.
- Serve the squash with the guinea fowl. Serve the meat with the ricotta sauce.
The rest of the ricotta mixture can be used on croutons. As an appetizer, for example.