Technical Stages :

• Dress the fowl. Add salt and pepper in the inside. Peel the onion and stick the cloves in it. Wash the cabbage and cut it in 4. Peel the carrots and celery, cut it in pieces.
• Heat up the butter and 1 tablespoon oil. Brown the guinea fowl on all sides.
• When golden, take it out, pat dry with paper towels and remove the fat from the pot.
• Pour 1 tablespoon oil in the pot. Sweat the onion, carrots and cabbage in it. Add the meat and bouquet garni. Season with salt and pepper.
• Moisten with beer. Lower the heat after the first simmer, cover and cook over low heat for 20 minutes.
• Dilute the chicken stock in 1 glass warm water. Turn the guinea fowl. Pour the stock. Cook another 20 minutes.
• SLIM TIPS:
• A great dish, rich in proteins, and balanced with its lack of fat. All the virtues of caabage and carrots, anti-oxide vegetables.