|Pheasants||2 (Either Whole, If Abundant, / Their Carcasses)|
|Onions||4 , quartered|
|Juniper berries||12 , crushed|
|Black peppercorns||1 Tablespoon (Small Handful, Adjust Quantity As Needed)|
|Lemon||1 , rind pared|
|Orange||1 , rind pared|
|Fresh parsley||1⁄4 Cup (4 tbs) (Handful)|
Put all the ingredients into a large saucepan and add 3 1/2 quarts of water.
Bring to a boil.
Half cover the pan and simmer gently for 3-4 hours.
Strain the stock, and keep, covered, in the refrigerator.
If you don't use the stock immediately, boil it up for 15 minutes every other day.