Linden butter: Blend the 100 g butter with linden flower powder until smooth. Chill in the fridge.
Bard and truss the guinea fowl: Stuff a pinch of linden flowers into each cavity. Season generously with salt and pepper inside and out. Coat each bird with softened butter and truss securely.
Place in a roasting dish with a glass of water and 100 g butter. Roast in a preheated oven at 200°C (thermostat 7) for 12 minutes, basting frequently. Add the Ceylon tea infusion and continue roasting for 15 more minutes (adjust based on bird size).
Remove the guinea fowl and transfer to a serving platter. Keep warm with the oven door ajar.
Strain the cooking juices into a small sauté pan. Boil over high heat, then reduce to low and whisk in the chilled linden butter off the heat. Season to taste and pour over the guinea fowl.
Pro tip: Source linden flowers and powder from a trusted herbalist or pharmacist for authentic flavor.
Chef's experience: This recipe cooks beautifully, but large birds may need extra time for the thighs. As I prepared it, they were slightly pink—simply loosen from the carcass with a knife and return to the oven for 5 minutes. Perfection achieved.
