Guinea Fowl with Sprouts

Preheat oven to 250°C (gas stove: level 6) (approximately 475°F). Rinse guinea fowls inside and out and pat dry. Season inside and outside with salt and pepper. Rinse tarragon, shake dry and pluck off the leaves. Mix together sprouts, soy sauce and sugar, fill into the poultry and brush with butter. Place in a roasting pan with breast side down and place on the lower rail uncovered to roast for 15 minutes. Turn poultry. Pour 125 ml (approximately 4 1/4 ounces) water and roast for a further 10-15 minutes. In the off, open oven let it rest for 10 minutes. For the sauce, bring cooking juices to a boil again and thicken if desired. Season with salt and pepper. Carve guinea fowl and serve with the sauce.