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    luckylucky
    Moderator

    SCOTTISH PHEASANT STOCK

    Giblets, trimmings, and frame of 2 or 3 small pheasants, including blanched and skinned feet
    2qtWater
    1 1/2tspSalt
    a few Peppercorns
    3smLeeks
    2 Celery ribs
    1 Onion stuck with Whole cloves
    1/2xBay leaf
    Thyme to taste

    Simmer bird parts in water with salt for 1 hour, skimming. Add remaining ingredients and simmer for 1 hour longer. Strain. Cool.
    This recipe yields 6 cups of stock.

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