Ingredients: (makes 10-12 cups)
- 1-2 Pheasant carcasses and/or assorted leftovers and bones
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup diced onions
- 3 cloves of garlic, minced
- 1 bay leaf
- 1 tsp each rosemary, thyme, sage and parsley
- 12 cups of water
- Preheat the oven to 450 degrees.
- Place pheasant carcasses / bones and vegetables into Dutch oven or another heavy oven safe stock-pot.
- Place the pot uncovered into the oven and roast contents for 30-45 minutes until the ingredients have browned nicely.
- Remove the pot from the oven and place on the stove top.
- Add a few cups of water to cover the pheasants and vegetables and scrape any bits stuck to the pot loose to be rendered into the stock.
- Add the rest of the remaining water and the herbs/spices to the pot and put on medium-high heat.
- Just as the water starts to come to a boil lower the heat lower the heat to simmer.
- Remove any scummy material that forms at the top of the pot after a couple of minutes.
- Cover and simmer slowly for AT LEAST 2 hours. Three is better.
- Remove the pot from heat and let cool.
- Remove the larger pieces from the pot and then strain through cheesecloth or other fine sieve to remove fine particulates from the stock.
- Optionally if you desire a lower fat stock you can refrigerate the stock overnight then remove the layer of solidified fat from the pot although with lean meats like pheasant this often isn’t necessary.
Stock can be kept for around a week in the refrigerator but can be frozen and will usually keep for many months in an appropriate container.