If you prefer, use two chickens and adjust the cooking time accordingly.

(Serves six)

3 guinea fowl, defrosted
2 onions, peeled and quartered
A few sprigs of fresh thyme
6 tbsp sunflower oil
4 tbsp honey
2 tbsp Dijon mustard
Salt and ground black pepper
Half tsp mild curry powder
Flour
200 ml chicken stock
1 tbsp whisky

Preheat the oven to 200ºC. Stuff the cavities of the guineas with pieces of onion and a few sprigs of thyme, then put them in a deep roasting tin and brush them with four tablespoons of oil. Cover the tin with foil and roast for 40 minutes.

Whisk together the rest of the oil, the honey and mustard and season with salt, black pepper and the curry powder. Take off the foil and brush the mixture over the guineas, making sure they are well coated. Return to the oven uncovered and cook for another 20 minutes, or until browned and the juices run clear when the thigh is pricked with a skewer. Transfer the birds to a carving board, cover with foil, keep warm and let them rest for about 20 minutes before carving.

Skim off most of the oil from the tin, then dust in just enough flour to absorb what remains. Cook for two minutes, stirring and scraping up the brown bits from the bottom of the tin. Gradually whisk in the chicken stock, bring to the boil and simmer for another two minutes. Taste and adjust the seasoning as necessary, then stir in the whisky. Carve the birds, arrange the meat on a heated platter and spoon over a little of the sauce. Serve with clapshot, a green vegetable and the rest of the sauce.