Guinea fowl with prunes

ingredients

• The guinea fowl
• 250 g. Of pitted prunes
• 30 g. Of butter
• 1 tablespoon oil
• Bacon bard
• 100 g. Of bacon
• 5 cl. Of cognac
• 2 chopped shallots
• 2 bed. Of broth
• Salt pepper
• 1 branch of thyme.

Preparation
Brown the diced bacon, shallots, thyme, salt, pepper and lemon juice. Stuff the inside of the guinea fowl. Add some prunes and bard. Sew the opening. Roast at the end of the cooking time, about 40 minutes, and cook the prunes in the broth flavored with cognac, cook for 15 minutes, 5 minutes before the end of cooking. Place the prunes in the juice of the fowl. Arrange the guinea fowl on a hot dish, spread the prunes around.