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1
Preheat the oven to 150 degrees F.
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2
To make the vegetable flakes, set a mandoline over a large bowl.
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3
Slice 1 fennel bulb paper-thin, then slice 1 onion, 1/2 of the celery root, and 1 of the apples to the same thickness.
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4
Switch to a vegetable peeler, and working over the same bowl, peel 1 carrot into thin ribbons.
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5
Mix the vegetables and spread them evenly on a baking sheet.
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6
Place the sheet in the oven to dry the vegetables until completely brittle, about 2 1/2 hours.
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7
(If you have an oven with a convection function, this will shorten the drying time to 1 hour.)
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8
Transfer the vegetables to the work bowl of a food processor fitted with the metal blade and pulse until reduced to flakes.
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9
Store, covered, at room temperature.
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10
This can be done 1 day ahead.
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11
Preheat the oven to 400 degrees F.
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12
To prepare the birds, halve the remaining fennel, onion, carrot, and celery root, then cut them again into several small wedges.
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13
Place them in a large baking dish along with the potatoes and garlic.
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14
Generously season with salt and pepper.
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15
Drizzle with 3 tablespoons of the olive oil and mix to coat.
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16
Season the guinea fowl with salt and pepper inside and out.
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17
Stuff the cavities with whole sprigs of thyme.
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18
Rub them all over with the remaining 2 tablespoons of olive oil.
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19
Place the birds on the bed of vegetables.
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20
Roast, uncovered, for 45 minutes, basting occasionally with pan juices.
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21
Cut the remaining apple into several wedges and add it to the roasting pan.
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22
Continue roasting and basting until the skin on the birds turns golden brown, another 20 minutes.
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23
Remove the birds from the oven, sprinkle them generously with dried vegetable flakes, then continue to roast until the juices run clear, another 10 minutes.
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24
Transfer the birds and roasted vegetables to a serving platter.
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25
Cover loosely with foil and let rest while preparing the sauce.
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26
To make the pan sauce, pour the pan juices into a small saucepan.
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27
Skim and discard as much fat off the top as possible.
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28
Over medium-low heat, deglaze the roasting pan with the cider and simmer for 5 minutes, scraping the bottom of the roasting pan to loosen the browned bits.
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29
Add the hot cider from the roasting pan to the pan juices, and over high heat, reduce the liquid by half.
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30
Stir in the butter, season with salt and pepper, and pour it into a sauce boat.
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31
Sprinkle the birds and the vegetables with persillade.
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32
Carve the guinea fowl at the table and serve with the cider sauce.
