TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE

Birds can be cleaned, stuffed, and trussed up to 1 day ahead. Wrap tightly in plastic wrap and refrigerate. The gravy can be made up to 2 days ahead and stored in an airtight container in the refrigerator; reheat gently and thin with water or stock if needed.

Remove stuffing from birds before storing. Store cooked game birds in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven, covered with foil and with a few tablespoons of stock or water to prevent drying, for 15-20 minutes or until warmed through. Gravy can be refrigerated separately for up to 4 days.