Guinea Fowl in Red Wine with Chestnuts,

Yield:	1 Servings
Categories:	Poultry

4		Guinea fowl breasts
		Stock:
30	ml	Olive oil
2		Guinea fowl carcasses
2		Onions; roughly chopped
2		Carrots; roughly chopped
1/2		Bottle full-bodied red wine
5	ml	Juniper berries
1		Bay leaf
		Bouquet garni
		To finish:
15	ml	Olive oil
1/4		Bottle full-bodied red wine
300	ml	Guinea fowl stock
30	ml	Black treacle
1		Bay leaf
225	g	Frozen chestnuts; defrosted
		Salt and freshly ground black pepper
10	ml	Arrowroot