Blanch a whole carcass of guinea fowl in boiling water, then place in a saucepan with cold water along with peeled onions, carrots and a celery stalk.
Add black peppercorns, juniper, cloves, bay leaf and an apple cut in half. Season with a little salt, then bring to a boil over high heat. Remove the foam and cook for another 2-3 hours over low heat.
Cut the second apple and dry it.
Cool the broth in the refrigerator for 5-6 hours, remove the drops of fat, strain through cheesecloth. Heat the broth, bring to taste with sea salt. Put dried antonovka in a glass teapot and fill it with broth. Wait one and a half minutes and serve.