3 pounds duck, rabbit, lamb or venison trimmings (bones, skin, fat, and/or anything else you can trim away) and meat
4 quarts (16 cups) water
1 onion, halved
1 carrot, peeled and halved
2 celery stalks, including leaves, cut into sections
3 fresh thyme sprigs, or 1 teaspoon dried thyme
3 fresh parsley sprigs
6 black peppercorns
Preheat the oven to 450 F. Put the trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned.
Bring the water to a boil over high heat. Add the trimmings and meat to the water and reduce heat to medium. When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered, for at least 6 hours. Add additional water if the stock level falls below the level of the ingredients.
Strain the stock and discard the solids. Let the stock cool to room temperature, then refrigerate. Remove and discard the congealed fat layer from the top. Store in the refrigerator for up to 3 days. To keep longer, bring to a boil every 3 days, or freeze for up to 3 months.
Rich Stock:
Multiply the amount of rich stock specified in the recipe by 1-1/2, and pour that amount of the kind of stock specified into a small saucepan. Bring to a boil over high heat. Cook the stock to reduce it by one-third. If the stock was not salt-free, add a few slices of raw potato or some uncooked rice before reducing the stock; the starchy substance will absorb much of the salt.