Ingredients

6 partridges (ask your butcher or game dealer to truss them) 1 kilo chicken bones 6 rashers streaky smoked bacon small knob of butter Butcher's string For the chicken stock 1 onion 3 carrots 2 sticks celery 1 kilo chicken bones 2 bay leaves 1 sprig thyme 3 cloves garlic Water to cover bones For the partridge sauce 6 shallots 2 cloves of garlic Sprig of thyme 50ml good quality red wine vinegar 6 peppercorns 1 bay leaf 300ml  red wine 1 litre chicken stock (see above) For the roast squash  1 crown prince squash or butternut squash bunch marjoram For the rosti 5  medium floury potatoes, like Maris Piper 4 Bramley apples Unsalted butter Salt and pepper 

Description

For The StockPreheat The Oven To 175c. You Will Need A Thick-bottomed Large Pan Approximately 5L Capacity. Roast Bones In Oven Evenly Until Brown But Not Burnt! Roughly Chop  Onion, Carrot And Celery And Brown Off Evenly With Garlic Achieve. Add The

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