Whole Guinea Fowl with Roasted Parsley Root and Small Semolina Dumplings

Cut off the outer wing bones and claws from the guinea fowl with a knife. Place the fowl in a pot so that only the legs are submerged in water and the breast protrudes. Season the fowl with salt and add some bay leaf, garlic, and thyme to the water. Then place the pot in the oven at very low heat so that the legs can cook slightly.

Afterwards, preheat the oven to 180 °C and cook the guinea fowl for about 1 hour. Remove the fowl from the water bath, salt well on all sides, and place in a buttered pan. Then slide this pan with the fowl into the oven so that the legs face the fan and roast for about 30 minutes. Baste the guinea fowl with the butter from the pan occasionally.

For the sauce, vigorously brown the wings of the fowl on all sides in a pot over medium heat. Cut onion, garlic, carrot, and celery stalks into 2 cm pieces. Once the wings have a golden color, add the chopped vegetables and sauté them. When the vegetables also have a golden color, lightly salt everything, add the quartered tomatoes to the pot, and use them to gently deglaze the roasting residue. Deglaze with Madeira and let it reduce completely. Then add the veal stock, bay leaves, salt & herbs, and let it simmer gently over low heat until the desired flavor is achieved. Now mix the starch with a little water and add it, continue to simmer until the desired consistency is reached. Pass everything through a very fine sieve.