Giblets, trimmings, and frame of 2 or 3 small pheasants, including blanched and skinned feet
a few Peppercorns
2 Celery ribs
1 Onion stuck with Whole cloves
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.