Grouse

Got the birds in whole. They were dry plucked and hung for a couple of weeks. I took the wings off, then the wishbone out. Then the guts came out. Then I took off the legs and breasts. The carcasses will be used for a stock then sauce.

Most likely it will be Pan fried breast of grouse and confit of the leg, truffled boudin blanc, boulangere potatoes, roasted root vegetables and a creamed whiskey sauce. Maybe I'll serve some green beans with it too.

Currently in my kitchen the following items are broken and I'm trying desperately to get my boss to call someone to fix it. Microwave, one of the fryers, the griddle, the grill and the dishwasher. It's a challenge to get food out...