Pheasant Stock

Name: Pheasant Stock
Ingredients: carcasses, drumsticks, feet if attached, wings, and skin reserved from pheasants for pie; 1 large onion, sliced thick; 2 large carrots, chopped coarse; 1 large celery rib, chopped coarse; 12 1/2 cups water; 1 teaspoon salt; 6 long fresh parsley sprigs; 1/2 teaspoon dried thyme, crumbled; 1 bay leaf; 1/2 teaspoon whole black peppercorns

10 ingredients

8 steps

Ingredients

carcasses, drumsticks, feet if attached, wings, and skin reserved from pheasants for pie
1 large onion, sliced thick
2 large carrots, chopped coarse
1 large celery rib, chopped coarse
12 1/2 cups water
1 teaspoon salt
6 long fresh parsley sprigs
1/2 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon whole black peppercorns

Directions

1

Preheat oven to 450 F.
2

With poultry or kitchen shears cut backbone away from breastbone of each pheasant carcass and break each backbone into 2 pieces.
3

In a flameproof roasting pan arrange carcasses, drumsticks, feet, wings, and skin in one layer and roast in middle of oven, stirring once or twice, 30 minutes.
4

Stir in vegetables and roast until bones and vegetables are browned well, 30 to 45 minutes.
5

With a slotted spoon transfer mixture to a stockpot or kettle (at least 6-quart capacity) and pour off any fat from roasting pan.
6

Add 2 cups water to roasting pan and deglaze pan over high heat, scraping up brown bits.
7

Transfer deglazing liquid to stockpot or kettle and add 10 cups water.
8

Bring mixture to a boil, skimming froth.