Guinea fowl baked in foil (2)
Instructions
Clean the Guinea fowl by removing its entrails and taking apart the fegatino and gizzards.
Fiammeggiatela long, rinse it under running water, drain and dry.
Add salt a little internally and pepatela, put in your belly the sprig of Rosemary, Sage leaves and whole garlic clove.
Wrap the Guinea fowl, after having tied at the ends with the slices of bacon that will stop around the meat with a wire.
Place the Guinea fowl on a large sheet of wax paper, spread the butter here and there and rolled the paper around in order to imprison the volatile.
Place the bag in a baking dish greased with oil and place the Pan in a hot oven, leaving it for about an hour without opening the paperbag.
When, when cooked, shall put the paper, the Guinea fowl must be well browned.
