Name: Pheasant Stock
Cuisine: American
Ingredients: 6-8 pheasant carcasses and bones; 2 onions, quartered; 3 carrots, chunked; 3 celery stalks, chunked; 1 head garlic, halved; 1 bunch parsley stems; 3 bay leaves; 1 tbsp black peppercorns; 2 sprigs fresh thyme; *Traditional Method**; 1. **Bone Roasting**:; - Roast bones at 425°F for 45 minutes; - Browning creates deeper flavor; - Don't let bones burn; 2. **Vegetable Addition**:; - Add vegetables to roasting pan; - Roast 20 minutes more until browned; - Caramelization adds complexity; 3. **Stock Making**:; - Transfer to stock pot; - Cover with cold water by 2 inches; - Bring to gentle simmer, skim foam; 4. **Long Simmering**:; - Simmer 4-6 hours uncovered; - Add water as needed to maintain level; - Strain through fine-mesh strainer; *Uses**: Soups, sauces, braising liquid, gravies; *Storage**: Refrigerate 5 days, freeze 6 months; ##

Bone Roasting:
- Roast bones at 425°F for 45 minutes
- Browning creates deeper flavor
- Don't let bones burn
Vegetable Addition:
- Add vegetables to roasting pan
- Roast 20 minutes more until browned
- Caramelization adds complexity
Stock Making:
- Transfer to stock pot
- Cover with cold water by 2 inches
- Bring to gentle simmer, skim foam
Long Simmering:
- Simmer 4-6 hours uncovered
- Add water as needed to maintain level
- Strain through fine-mesh strainer

Uses: Soups, sauces, braising liquid, gravies

Pheasant Stock

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