2 whole pheasants 1 Onion, quartered 2 Carrots, cut in 1/2 pieces 4 stalks celery with leaves, cut in half 2 bay leaves 10 peppercorns 8 C. water
Place pheasants in a stockpot with remaining ingredients and simmer for
approximately 90 minutes. Remove pheasant from the pot. When cool enough to handle, pull the meat from bones and return bones to the pot.
Continue to simmer the stock for four to five hours, Strain and cool stock.
The cooked pheasant meat can be used in soups, salads, sandwiches, nachos, or any other dish calling for cooked pheasant of chicken.