Yield:               8-10 cups

Time:               4-5 hours, mostly inactive

6-6 ½ lb. bone-in pheasant (can be a combination of whole birds, bone-in breasts, and thighs), breasts removed, reserved for another use

Water as needed to cover bones

1 c. celery, ½” dice

1 c. carrots, ½” dice

2 c. yellow onions, ½” dice

4-5 sprigs fresh parsley

2-3 sprigs fresh thyme

2 tsp. whole black peppercorns

2 bay leaves

 Preparation Note: It’s not necessary to peel the carrots or onions. Scrub the carrots to remove any surface dirt and discard the root end of the onion but use everything else. The onion skins add an amber color to the stock and get strained out later.

Put bones in a medium stock pot and add enough water to completely cover the bones, but not much more. Bring to a simmer over high heat and skim off any foam that rises to the surface. Reduce heat to a bare simmer (bubbles should barely break the surface of the liquid) and cook 2 hours. Add onion, celery, carrots, thyme, parsley, peppercorns, and bay leaf and continue to simmer another 2-3 hours or until the meat has separated from the bones and looks almost shredded, adding a little water if needed to barely keep bones covered. Strain through a very fine mesh sieve and refrigerate overnight.