PREHEAT OVEN TO 400 DEGREES F. REMOVE THE BREASTS FROM THE GUINEA FOWL, AND SET ASIDE. CHOP UP THE CARCASSES AND LEGS AND BROWN THEM IN A ROASTING PAN IN THE OVEN, THIS SHOULD TAKE ABOUT 20 TO 30 MINUTES. REMOVE FROM THE OVEN AND PLACE IN A LARGE STOCK POT.
COARSELY CHOP ALL THE VEGETABLES AND PUT THEM IN THE POT WITH THE BROWNED PIECES. ADD THE GARLIC, THE BOUQUET GARNI, THE FRESH THYME, AND THE TOMATO PASTE. COVER WITH WATER BY ABOUT 2 INCHES. SIMMER SLOWLY AND REDUCE BY ABOUT HALF. WHEN YOU HAVE REDUCED BY HALF, STRAIN THE CONTENTS TO KEEP ONLY THE STOCK.
IN A FRYING PAN MELT THE BUTTER AND INCORPORATE THE HONEY OVER MEDIUM HEAT. WHEN THE MIXTURE BECOMES THICK AND FOAMY, QUICKLY BROWN THE 4 RESERVED BREASTS ON BOTH SIDES, TAKING CARE NOT TO LET THE HONEY BLACKEN. FINISH COOKING IN THE OVEN ON A BAKING SHEET, ABOUT 10 MINUTES. TO THE PAN ADD THE CHOPPED SHALLOTS AND COOK OVER MEIUM/HIGH HEAT FOR 2 MINUTES. DEGLAZE THE PAN WITH THE WINE AND REDUCE FOR 2 TO 3 MINUTES. ADD 1 CUP OF THE STOCK AND COOK UNTIL THE MIXTURE HAS SLIGHTLY THICKENED. SET THE BREASTS ON A PLATE AND DRESS IT WITH THE GRAVY.
