Roasted guinea fowl with sage

To enjoy with CRUZ Colheitas

Preparation

Wash the sage leaves. Arrange them in a large cooking pot with the guinea fowl and the oil. Season and brown the bird on all sides.
Heat the butter and honey in a saucepan. When they start to brown, add the orange juice and boil for 3 mins.
After 15 mins. of cooking, baste the guinea fowl with some of the honey and orange juice mixture.
Cook the guinea fowl for one hour, turning and basting it regularly until it has a slightly lacquered appearance. Remove the bird from the cooking pot.
Strain off the cooking juices and pour into a saucepan. Add the poultry stock and reduce over a high heat to thicken the sauce.
Serve the guinea fowl with potatoes sautéed in butter. Cover with the sauce.

Ingredients