Pheasant Stock Recipe

Name: Pheasant Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pheasant Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pheasant Stock

How did you like this recipe?

Frequently Asked Questions