Simple Roast Guinea Fowl

1 onion, cut into wedges, through the root
2 carrots, quartered lengthways
1 large potato, cut into bite-size chunks
1 tbsp olive oil
1 guinea fowl
1 tbsp butter at room temperature, plus 2 tsp for the gravy
6 garlic cloves, unpeeled
few thyme sprigs
300ml chicken stock
100ml white or red wine
2 tsp plain flour
1 tbsp redcurrant jelly or creme fresh

Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, lift the breast skin and insert some butter Season generously, then roast for 40 mins.

Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 20 mins or so until the bird is cooked through and the juices run clear.

Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.

Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.
-------------------------------------------
As a variation, I reduced the cooking liquid and added some cream and sauted Chestnut Mushrooms to make the sauce.