Guinea fowl with creamed savoy cabbage

• 1 guinea fowl
• Salt
• Pepper, finely ground

For the creamed savoy cabbage:
• 1 savoy cabbage
• 400 g crème fraîche
• 200 g cream
• 16 g salt
• 4 g sugar
• 2 g nutmeg
• Juice and zest of 1 organic lemon
• some salt and nutmeg to taste

➍ First, grill the guinea fowl skin-side down in the direct area, closing the lid. Then turn it over and brown the inside, closing the lid again to make the best possible use of the radiant heat from all sides. Once both sides are well browned, place the guinea fowl above the savoy cabbage on a second grill in the indirect area. This way, fat and meat juices no longer drip into the embers, but onto the savoy cabbage or into the drip tray. Close the lid and minimize the air supply so that the temperature drops slowly while the guinea fowl finishes cooking. To monitor the internal temperature, insert a core temperature probe into the thickest part of the breast. As soon as the breast pieces reach 72°C, separate them from the carcass and set aside, covered with a cloth. Continue cooking the legs until an internal temperature of 76°C is reached, then place the breast pieces on the carcass for another 5 minutes.

➎ While the legs finish cooking, place the savoy cabbage in the drip tray and pour the cream mixture over it. This way, everything is ready and ready to serve.

Stephan Stohl: "For this recipe, I chose the road-kill version. This requires removing the backbone. Most people do this with poultry shears, but I had to use a large knife! This works very well, too. I laid the guinea fowl on its back and used the large knife to cut through the bones on both sides along the spine. Then I removed the spine and flattened the chicken."