Pheasant Stock - Master Chefs

: Preheat oven to 450 F.

: Pour the vegetable oil into a roasting pan with the reserved bones and carcasses. Roast until well browned, stirring occasionally, for about 30 minutes.

: Add remaining stock ingredients except the wine and continue to roast for 10 more minutes.

: Transfer solids to a stockpot, discarding any fat.

: Place the roasting pan over high heat and add wine. Scrape away all browned bits and boil, stirring, until wine is nearly evaporated.

: Add 1 cup of water, and add this liquid to the stockpot.

: Add cold water to cover, bring slowly to a boil, and skim well.

: Lower heat, and simmer uncovered, 3 to 4 hours.

: Strain, pressing down on solids to extract all of the liquid; discard solids. Cool to room temperature and refrigerate.

: When chilled, lift off any solidified fat from the surface and discard. : The Knapp Press, Los Angeles, 1985

: Chef: Andy Kisler, Vienna 79 Restaurant, New York

From: Joan Mershon Date: 08-19-94 (05:53) Sound Advice (628) Cooking

Your Pheasant Stock - Master Chefs is ready. Happy cooking!