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Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Simmer all ingredients in water for 1 hour, skim, strain, and season with salt. Delicate and flavorful.
Sweat onion in oil, add celery and giblets. Boil with water, bouquet garni, garlic, and peppercorns. Simmer 90 minutes. Strain, season.
Roasted guinea fowl served with traditional creamy bread sauce, savory jus, and sautéed lemony kale and cavolo nero.