Guinea fowl with grapes

Preparation:

Preparation: Remove the grapes, wash and dry them delicately. Flame the guinea fowl, wash it, dry it and fill it with half of the grapes. Wrap it in slices of lard and tie it with kitchen twine. Brown it in oil; deglaze with wine. Pour in the centrifuged juice from the remaining berries, add the rosemary, salt, pepper and cook gently for 1 hour.