Ingredients for 4 people
- A guinea fowl
- Mirepoix: carrot, onion, celery
- 150 ml of Frost
- 55 g butter
- 115 g flour
- 1 onion, thinly sliced
- 4 fresh apples and one for serving
- 2 teaspoon of brown sugar
Remove the chest, thigh and upper thigh.
Boil the guinea fowl carcass with the mirepoix.
Flour the pieces and brown them in a pan with butter.
In a saucepan, place the pieces, pour in the mirepoix broth to cover the pieces halfway.
Add two peeled and sliced apples with half an onion.
Add 65 ml of Frosted ice cider.
In the oven for 45 minutes at 180 °.
Remove the broth and the rest of the mirepoix, add two more apples and reduce by half.
Add brown sugar and Frost to taste.
Thicken with handled butter.
Serve with chunks of glazed apples.