Tomar un mozo guineano galiña e, despois da limpeza e corte en anacos, coloque-o nunha pota, a Marrón con un salteados de baña de porco, aceite, gardada e Romeu. Durante a cocción, a carne libera a súa propia auga, que debe ser deixada a secar, ata as pezas parecen estar á pota. Cando se adquiriu unha fermosa cor dourada mollado con un vaso de viño branco, sal, pementa e cubra con unha tapa, ou con papel aluminio. Se o viño debe seco, engade un pouco de auga con a porca.
Tradicional acompañamento para este prato é o peverada salsa que é obtido por fritir en abundancia de aceite de oliva unha porción de curado soppressa, a galiña de guinea fígados aromatizado con sal, pementa, perexil e limón zume. Despois de un trimestre de unha hora de cociñar, lume moderado, unha culler de sopa de vinagre é engadido.
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