Guinea fowl broth by Michelin-star chef Nicolas Conraux
Phileas
Discover this delicious Guinea fowl broth by Michelin-star chef Nicolas Conraux recipe.
Guinea fowl broth by Michelin-star chef Nicolas Conraux

Ingredients
Guinea fowl carcass/Spring onions and ginger/Egg yolk/Thyme, bay, parsley/Onions/Carrots/Garlic/Leeks
Method
- Sear the guinea fowl carcass in olive oil
- Add the onions, carrots, garlic and leeks
- Bring the broth to a simmer
- Strain
- Remove from the pan and leave to cool
- Add the spring onions and ginger
- Decorate with thyme, bay leaf, parsley and the egg yolk
- Add a pinch of salt