Grouse sauce

• 5 kg chopped grouse bones, 5 cm thick
• 1 kg smoked bacon, diced

Caramelise the grouse bones, bacon and thyme in beurre noisette until completely brown and crispy (caramelise in small batches). Caramelise the vegetables, berries and bay leaves seperately in beurre noisette. Fill a large pot with the bones, add the chicken feet and cover with brown chicken stock. Bring to the boil and reduce heat to low and skim all froth and fats. Cook on low heat and contin