A bouquet garni consisting of 10 black peppercorns1 bay leaf, and a sprig of thyme (optional)
1cupdry white wine
½gallonof water
1tablespoonmild honeylike clover or wildflower (do not use a strong flavored honey like buckwheat or chestnut)
1tablespoonunsalted butterdiced and chilled
Instructions
Roast the squab carcasses in the oven at 350 degrees until browned, about 40 minutes. Chop the carcasses into 4 equal sized pieces with a meat cleaver. Put the roasted carcasses and remaining ingredients except the gooseberries into a stock pot and bring to a simmer, then turn down the heat and cook for 3 hours, or until the liquid is reduced by half.
Strain the carcasses from the stock, then add the gooseberries and reduce the remaining liquid in a wide pan until 1 cup remains (10 inch size would be perfect-the wider the pan the less time needed for the reduction to concentrate the collagen in the sauce and thicken it.)
Remove the pan from the heat, strain through the a chinois and whisk in the butter until the sauce is thickened slightly, then season to taste for salt and sweetness/honey, and reserve until needed (you will want to put the sauce in a sauce boat or something similar before serving to prevent further evaporation/reduction).
Notes
Homemade or prepared chicken stock can be substituted if squab carcasses are not available. This can easily be made days in advance.