Sauce for the 3 Bird Roast

Set your oven to 200c/400g/gas6. Roast the bones and trimmings until dark golden, turn a couple of times whilst cooking. Add the vegetables half way through and roast until really brown. Pour away excess fat and tip into a saucepan. Cover with water and boil for 2 hours. Strain into a smaller saucepan and boil to reduce to about 350ml then pour in 300ml of white wine. Bring to the boil and reduce to about 400ml. Add a slug of sherry or brandy, perhaps a little orange zest and teaspoon of honey- it depends on your taste. Thicken with arrowroot. Dissolve 1 tablespoon n a little water and pour it in gradually until the sauce has thickened slightly.


1 carcass bones from the birds and trimmings-
1 large onion, chopped
1 large carrot, chopped
1 leek, chopped
3 bay leaves
1 teaspoon black or white peppercorns
Small bunch of thyme, leaves only, chopped
100ml White wine and 2 tablespoons brandy