This time I only partially boned guinea fowl, leaving the wings and thighs, I only removed the carcass that I used to do a good broth. To see total boning here.
The filling instead came very good, unfortunately, the doses are to eye, but I used about 300g of chestnuts previously boiled and chopped, 150g button mushrooms 5 slices of bacon, 500g of minced pork and veal mixture, a white bread soaked in milk and squeezed, an egg, salt, pepper and a teaspoon of truffle cream.
The guinea fowl has been purchased already plucked and washed, without the head and legs and entrails, etc. ... I've boned and washed well, I smeared the inside of guinea fowl with truffle cream, salt and pepper, I lined with bacon and then I mixed all the ingredients of the filling and I filled the cavity left by the carcass. I then sewed her back.
This type of stitching where the needle is passed back to the previous mesh prior to creating the next, it opened easily after cooking without having to work too unlike the first time in which to remove the seam I had to cut everything!
I weighed the stuffed guinea fowl (about 2.2 kg). I baked at 200 ° by moving from one shelf to another during cooking, it took me about an hour and a half depending on the oven, measuring the internal temperature with a thermometer. I've removed from the oven and I did rest a quarter of an hour, in the meantime I prepared the sauce, deglaze the cooking and adding a bit 'of broth and a bit' of cornstarch.
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