1 3 1/2 lb (1.6 kg) guinea fowl

1 clove garlic, peeled and halved

Seeds of 1 pomegranate

Grated zest of 1/2 lemon

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) white wine

1/4 cup (60 ml) chicken broth

1 tablespoon (15 ml) pomegranate molasses (see note)

1 tablespoon (15 ml) grenadine syrup

Salt and pepper

Salt and pepperButcher Twine

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Rub the bird with the garlic. Season inside the bird with salt and pepper. In the cavity, place the garlic, half the pomegranate seeds and lemon zest. Using butcher's twine, tie the legs to shape the bird. Season with salt and pepper.

In an ovenproof skillet, brown the bird breast side down in the oil over high heat. Flip the bird and bake in the oven for 15 minutes. Reduce the oven temperature to 180 °C (350 °F) and bake for about 1 hour 10 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F). Set the fowl aside on a plate and cover with foil.

Over high heat, deglaze the pan with the wine and reduce by half. Add the broth, molasses and the remaining pomegranate seeds. Reduce for about 2 minutes. Adjust the seasoning.

Cut the bird and drizzle with the sauce. Serve with wild rice and a green vegetable.

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