Homemade Pheasant Stock
Try not to let your stock boil, it makes it cloudy.
Total Steps
6
Ingredients
8
Tools Needed
3
Ingredients
- 2 pheasant carcasses
- 1 medium onion, chopped
- 3 medium celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 large garlic cloves, smashed
- 1 teaspoon whole black peppercorns
- 6 sprigs your favorite fresh herbs
- cold tap water
Instructions
Step 1
Add the pheasant carcasses to a large pot and cover with cold tap water, ensuring the water level is at least two inches above the carcasses.
Step 2
Add the chopped medium onion, chopped medium celery stalks, peeled and chopped carrots, smashed large garlic cloves, whole black peppercorns, and fresh herbs to the pot.
Step 3
Bring the mixture to a slow simmer over low heat. Cook for 2-4 hours, being careful not to let it boil, as boiling can make the stock cloudy.
Step 4
During the simmering process, skim the surface every so often to discard any fatty oils and brownish/gray impurities that rise to the top.
Step 5
Once cooked, strain the stock into a large heat-proof container.
Step 6
Allow the stock to cool completely before chilling or freezing for storage.