Pheasant and Cabbage Chowder

Name: Pheasant and Cabbage Chowder
Ingredients: 1 pheasant (2 1/2 to 3 pounds), or the same weight of pheasant thighs and drumsticks; About 4 quarts water; 4 sprigs fresh thyme; 2 large onions (12 ounces each), 1 unpeeled, coarsely chopped, 1 peeled and cut into 3/4-inch dice; 2 carrots (2 to 3 ounces each), 1 coarsely chopped; 1 sliced into 1/3-inch thick rounds (split the thick end lengthwise and cut into half-moons); 1 large stalk celery, coarsely chopped; 1 clove garlic, crushed; 2 dried bay leaves; 1 heaping teaspoon black peppercorns; 2 whole cloves; 4 ounces slab (unsliced) bacon, rind removed (reserve it for the stock) and cut into 1/3-inch dice; Kosher or sea salt; 4 tablespoons unsalted butter; 1/4 teaspoon caraway seeds, finely chopped; 1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, halved and sliced 1/3 inch thick; 8 ounces Savoy cabbage (1/2 small head or 1/4 large head), cut into 3/4-inch pieces; Freshly ground black pepper; 1/4 cup chopped fresh Italian parsley, for garnish