Prepare a rich stuffing: Peel and mince the shallots, then sweat them in 20 g butter until translucent.
Clean and chop the mushrooms. Sauté 250 g in 30 g butter until they release their juices and brown. Let cool, then combine with the shallots and remaining ingredients, finishing with 100 g crushed hazelnuts. Stuff the guinea fowl cavity generously—freeze any excess.
Sew the opening securely with kitchen twine.
Preheat oven to 200°C (th. 6/7). Rub the guinea fowl with remaining butter, season generously with salt and pepper. Place in a roasting dish, tuck thyme sprigs around it.
Scatter remaining mushrooms and 100 g hazelnuts alongside. Season, then pour broth into the dish base. Roast for 1 hour, basting frequently with pan juices for moist, flavorful results.
Serve hot, carving at the table for an impressive presentation.
Source: REGAL Magazine, December 2013
