Ingredients

• 1 guinea fowl (about 1.3 kg)
• vegetables: 2 carrots, 1 parsnip, a piece of celery root and leek, 2 sprigs of parsley
• 1 onion
• about 2 liters water
• several slices of dried porcini mushrooms
• 2 bay leaves
• 3 allspice berries
• a pinch of lovage or thyme
• about 1/2 tablespoon sea salt
• several peppercorns + freshly ground

Preparation

1. Rinse the guinea fowl and place in a pot (lay it breast side up). Add peeled vegetables from the vegetables and washed onion. Cover with cold water (preferably filtered or spring water), to cover the meat, about 2 liters.
2. Put on the heat and bring to a boil, in the meantime add a few pieces of dried mushrooms, bay leaves, allspice, lovage or thyme (depending on taste). Season with salt and pepper (from the grinder).
3. Cover the pot and simmer on low heat for about 2.5 hours.
4. Serve with the pasta of your choice, carrot from the broth, parsley sprigs and pieces of meat. Remove the meat from the broth onto a plate and select nice pieces of meat from the legs and breast from the body. Chop and add to the broth.