In a large stock pot, add breasts, legs and thighs, and wings of one cleaned pheasant. Add the onions, carrots, celery, peppercorns, bay leaves, parsley, and smashed garlic cloves. Cover the vegetables, aromatics, and pheasant with approximately 4-5 quarts of water.

Bring the pot to a boil over high heat. Then reduce down to a simmer and allow to simmer for 1-2 hours. Remove the pheasant. Place a strainer inside of a large bowl or another stock pot and pour the stock through the strainer to remove the vegetables and aromatics. Discard these once cool.

Allow the stock to rest for about 15 minutes, until the fat and scum come to the surface. From here, use a ladle to skim it off.

Use stock within five days. Alternatively, stock can be frozen or pressure canned for future use. I am a big fan of pressure canning as it is ready to use at a moment’s notice!