There was no way I was throwing out the carcasses of the roast pheasants, so I did my research and came up with this soup which used up all the celery trimmings and unused potatoes from the game chips too. I also found pigeon carcasses in the freezer, so I added them in. The idea here is that you can use any poultry or game bird carcasses as long as you’ve got enough of them. The point is to use whatever left over vegetables you’ve got, so I’ve not given amounts – I even chucked in the leftover cooked peas and beans that hadn’t been eaten right at the end.
You will need…
Carcasses of 2 pheasant, cut up (or 1 chicken, turkey or several smaller game birds, etc, etc)
4 pints of water
1 teaspoon salt
Stock vegetables/trimmings – i.e. celery, onion, leek etc. all roughly chopped
1 pint of light beef stock
4 ounces of pearl barley
Sliced/cubed broth vegetables – potatoes, carrots, etc
4 or 5 sticks of celery, sliced or cubed
What to do…
Place the carcasses into a large saucepan or stockpot with the water, the bouquet garni, the peppercorns, salt and the stock vegetables. Bring to the boil, cover tightly and simmer for 2 to 2 ½ hours. Strain the stock and return it to the pan and add the barley, beef stock, celery and the other stock vegetables and simmer for a further hour. Whilst you are waiting, pick any meat from the carcasses and put them in with broth at the end. Check the seasoning. Serve with buttered brown bread.