peelings and trim from dicing a 1 lb bag of carrots
Root ends and skin leftover from dicing 1.5 lbs sweet yellow onions
Trim yielded from a couple stalks of celeryI usually cut a couple inches off of the top and bottom of the whole celery bunch, then reserves the leaves for chopping and cooking like an herb. Celery leaf's flavor is very similar to lovage, a forgotten and interesting herb, it is a bit more subtle though.
3bay leaves
3clovesof garlicwhole, in their skin
1cupred winedry
Instructions
Roast the pheasant carcasses at 350 for about 45 minutes until they are nicely golden brown and caramelized.
Place the roasted pheasant carcasses and all other ingredients in a large stockpot and heat until boiling, then immediately reduce the heat to a gentle simmer and continue cooking for about 3 hours, until the stock taste rich and pheasanty.
Strain the stock to remove the bones, vegetable trim, and other ingredients and reserve for making soup or creating sauces or gravies. The pheasant stock can be frozen for later use easily, remember if you are freezing liquids to leave ½ inch of headspace for expansion of the liquid though, otherwise the stock can make the container explode when it freezes.
Notes
This is a basic method for how I make stock at home to use for soup. To squeeze the most flavor out of the aromatics (carrot, onion, celery) the peels and trim from the vegetables are infused into basic stock.