Roasted Partridge Recipe - Great British Chefs

Ingredients

• 4 partridges, each weighing 500g, guts in and head on
• 100ml of chicken stock, seasoned
• 250g of pearl barley
• 300ml of water
• 300ml of chicken stock
• 0.5g of fresh thyme
• 1 garlic clove
• 15g of smoked bacon
• 3g of salt
• 500g of celeriac
• 100g of hay, washed
• 500g of plain flour
• 400ml of water
• 300g of coarse sea salt
• 250g of partridge bones
• 25g of butter
• 28g of onion, finely chopped
• 14g of carrots, finely chopped
• 8g of celery stick, finely chopped
• 1/4 bay leaf
• 1/2 sprig of fresh thyme
• 1 juniper berry
• 85ml of Monbazillac
• 140ml of white chicken stock
• 65ml of brown chicken stock
• 50ml of Gewürztraminer
• 1g of redcurrant jelly
• 25g of redcurrants
• 1 knob of butter
• 23g of butter
• 100g of sprout leaves
• 160g of trompette mushrooms