Anonymous Fri Oct 07 11:37:05 2005

16 oz. chicken stock

8 oz. pheasant bones, browned

4 oz. mirepoix

1 bouquet garni

1 tbsp. cornstarch

chicken stock, chilled, as needed

salt and pepper, to taste

Combine stock, bones, mirepoix and bouquet garni in stock pot. Heat to simmering; simmer for 1 to 1-1/2 hours to develop flavors. Add reserved drippings from Roast Pheasant; strain. Return to pot; reheat to simmering. Combine cornstarch with a small amount of chilled stock; stir into simmering stock. Adjust seasoning.