Pigeon Stock

Remember the bits to be saved from the whole pigeons?

I put them in my big pressure cooker, along with

1 large onion cut in chunks
4 cloves of garlic, sliced
5 sprigs of lemon thyme
10 juniper berries
1 dl olive oil
salt & pepper
3 l water

I brought everything to the boil (not under pressure) and left it to simmer for a couple of hours while we had our Christmas dinner. Then I let it cool down overnight, strained and froze in half litre measues.

I've never made stock before, so it'll be interesting to see. I do use stock fairly regularly.