Poached guinea fowl with lightly spiced puy lentils

1.3kg/3lb guinea fowl or chicken
salt
4 carrots, peeled and quartered
2 sticks celery, halved
1 bunch spring onions, halved
2.5cm/1in piece unpeeled fresh ginger, sliced
2 fresh bay leaves
10 black peppercorns

For the spiced puy lentils
350g/12oz dried puy lentils
80ml/3fl oz olive oil
1 garlic clove, crushed
1 medium-hot red chilli, de-seeded and finely chopped
handful of coriander leaves, chopped
handful of flat-leaf parsley leaves, chopped
2 tablespoons chopped chives

Method:

1. Put the guinea fowl into a large pan with 1 teaspoon of salt.
2. Cover with water and bring to the boil, skimming the scum from the surface now and then.
3. Add the carrots, celery, spring onions, ginger, bay leaves and peppercorns and simmer for 45 minutes or until the juices run clear when the thigh is pierced with a skewer.
4. Meanwhile, put the lentils into a pan and cover with plenty of water.
5. Bring to the boil and simmer for 15 mins or until tender. Drain well, return to the pan, cover and keep warm.
6. Lift the guinea fowl on to a plate and leave to cool slightly.
7. Strain the remaining stock into a large shallow pan, bring back to the boil and boil rapidly until reduced and well flavoured—this should take about 10 mins.
8. Remove the skin from the guinea fowl and then cut into joints. To do this, first cut off the legs and cut them in half at the joint.
9. Carefully cut the breast meat away from the bones in 2 large pieces and then cut each one across into 2 smaller pieces.
10. Add the olive oil, garlic, chilli, chopped herbs and 1/2 teaspoon of salt to the lentils and heat through over a low heat.
11. Spoon the lentils into the centre of 4 warmed deep plates and rest the pieces of guinea fowl on top. Spoon over some of the reduced stock and serve.