: 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!
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