sea salt and freshly ground pepper
2 sprigs rosemary
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
500 grams seedless red or green grapes, cut into small bunches
1⁄2 cup chicken stock
Preheat the oven to 180°C.
Season the cavity of the guineafowl and stuff with the rosemary. Tie with kitchen string to secure.
Heat the olive oil and butter in an ovenproof casserole dish and lightly brown the bird on all sides. Remove to a plate.
Add the garlic, chopped rosemary and half the grapes and cook for 1 minute.
Add the stock and stir. Place the guineafowl on its side in the dish, along with any juices. Cover and cook for 20 minutes. Turn onto its other side and add the remaining grapes. Cover and cook for another 20 minutes. Turn breast side up and roast, uncovered, for a further 10 minutes. The juices should run clear when the thigh is pierced with a skewer. Transfer to a plate, cover loosely and rest
for 10 minutes.
To serve: Transfer to a serving platter. Add any resting juices to the pan. Season if necessary and spoon over the guineafowl. Serve with the grapes.