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1
Debone the bird, setting aside the wings for the sauce, if making. I highly recommend searching Jacques Pepin's video and watch how this master does it. Season the inside with some salt and pepper.
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2
Remove the sausage casings and blend the sausage meat with the chestnuts in a food processor, or if you prefer a more rustic filling, finely chop the chestnuts and add to the sausage meat and blend with a fork until well incorporated. Finely chop the sage leaves and add to the mixture. Stuff the bird with this mixture.
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3
Assemble the pancetta on some parchment or cling wrap, slightly overlapping the slices, to create an even layer the same length as the bird and wide enough to wrap around the bird. Lay the bird in the middle and wrap the parchment around it, so you have a perfect layer of pancetta covering the entire bird. Remove the parchment/cling wrap carefully.
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4
Truss the bird with trussing string to keep it together in an even shape. Sear the trussed bird in an ovenproof pan until browned on all sides, then place in a hot oven (about 350u00b0F) for until a meat thermometer shows the internal temperature is 140-150u00b0F). For the poussin, this was roughly 20 minutes; for guinea fowl or chicken, it will likely take twice as long. I recommend using a thermometer to check doneness. Remove from the oven and let rest, covered, keeping warm.
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5
Make a sauce to accompany the roast by sauteing the wings with a few slices of pancetta. Brown them well, the browner and stickier they become, the better. Add the revived porcini mushrooms, drained (reserve the liquid), then lower the heat and add the chopped scallion and saute until soft. Add tomato paste for colour and deglaze the pan with the mushroom liquid and white wine. Season with salt and pepper and reduce the sauce until it has thickened slightly. Strain the sauce and return to the pan with the butter, whisking to incorporate. Serve with the roast, cut into thick slices.
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6
This would go well with some polenta and a side of seasonal vegetables.
