Put the guinea fowl on a large dish.
Season with salt and pepper and brush with Lesieur peanut oil.
Put in an oven heated to Thermostat 7.
Brown the guinea fowl on all sides then pour over the stock.
Core the apples.
After 30 min, arrange the apples around the guinea fowl.
Cook for 45 min, basting regularly.
Add the chestnuts before serving and arrange the cranberries in the hollows of the apples.