EDIT 3/1/20: Partway through the cooking process, it occurred to me to grab the other leftovers (wings and a leg) and take the meat off them. So I diced up the meat and threw those bones into the crockpot also. I now have about a cup and a half of diced pheasant.
From the crock I got five 3-cup cartons and three 2-cup cartons, for a total of 21 cups of pheasant stock. I have put most of those into the freezer.
I'm reserving one of the 2-cup cartons and the pheasant meat for tomorrow's supper: pheasant quinoa. I'll add some sort of vegetable to go with it, probably either mushrooms or mixed frozen vegetables.
I'm pleased with how the pheasant stock turned out too: it's subtle, but with a very rich, meaty undertone. Exactly the kind of thing I want for crocking meat or reconstituting dried things. \o/