6 x Osgrow Guinea Fowl Supremes
1 x stick of Butter, cut into pieces
1 1/2 cups Dry Cider
Salt & Pepper
Preheat oven to 425F. Sprinkle the breasts with salt, set in a roasting pan and dot with butter. Pour the cider around it. Roast, basting every 5 mins until the juice runs clear when pierced. Rest the Supremes covered with foil, for 10 mins on a carving board. Meanwhile, set the roasting pan over a high heat and simmer to concentrate the flavour of the cooking juices - season to taste. Arrange the pieces on a warm platter and pour any remaining juice from the bird into the reduced cooking juices, mix and then pour back over the Supremes.