Posted in Beef, Canning & Preserving, Carnivore, Chicken, From Scratch, Other, Pork, Rabbit Recipes, Soups & Stews, Uncategorized, Wild Game, Guineafowl, Birds, etc.

How to Make Bone Broth/Stock

broth3Allot of flavor to this one, so beware. In fact, once you do taste how good this is, and how easy, you may never touch store-bought brands again. That being said, this is easily customize-able according to your personal tastes. So, I’m going to give you the basic 411 on how to make it, explain how you can adjust it, and then let you go from there. One thing is for certain, though– you won’t ever throw out bones again. Not until you’ve made this!


This can be made with ANY and EVERY kind of meat/bone out there. Chicken, Turkey, Pork, Beef, Rabbit, Deer (Venison), etc.


Different scenarios….

Now, say, you haven’t cooked any meat yet. Say, you are wanting to make something like Chicken Soup or a Cream of Chicken Soup. (I have a great Cream of Chicken, Mushroom and Kale Soup Recipe made with Bone Stock I’m about to post!). Put a whole chicken in a pot of water– I usually put enough water in to cover the bird– and cook until meat is tender enough to pull off of the bone. Pull the chicken out, let it cool enough to work with– pull meat off. Put the meat to the side. Put the bones (and DON’T worry if there is still some meat left on them) on a pan and stick in the oven under the Broiler. Brown. Flip and Brown.

Why are we browning them? Flavor. To Brown is to Flavor. Memorize that.

Once the Bones are brown, add them back to the pot, add more water if need be, bring to a boil and then Simmer about 4-6 hours. Some add it to a Crockpot and let it go all day. You do what’s easiest for you.

Once done, STRAIN the Bones from the Liquid– and what you have is, Liquid Gold.


Another scenario is what to do with Bones you’ve already cooked or cut the meat off of. Like, left over Turkey bones, Deer bones, etc.


Again, brown under a Broiler and then simmer, simmer, simmer.


If the Bones are from an Uncooked Carcass, no worries. Brown them and simmer, simmer, simmer.

Now, some are against browning and that part is ALL up to you. If you don’t like to Brown, then just cook.


Options: Broth v/s Stock


You can add Veggies and herbs to the water– carrots, celery, peppers, garlic, onions, whatever you like. You don’t have to chop them perfectly. Some people don’t even peel. They just toss em in. You can roast them under a broiler or just toss. They will all be strained in the end.

Now, the strength of your Bone Broth will depend on Cooking Time. I cooked my Liquid down once– by a lucky accident. By doing so, I realized I created something of a Condensed Stock. So, I added it to smaller Jars and then Froze it. This will be used by adding more Water, or for my Cream based Soups, etc. It’s REALLY Potent.

That brings us to the last bit…preserving. Depending on how much I have, depends on how I preserve it. Some, I add to Jars (leaving 2 inches of head space for expansion) and Freeze. Some, I add to Jars and then Pressure Can 11Lbs of Pressure for 70 minutes. (Times depend on rules YOU follow.)

Any questions, YELL!


Posted in Carnivore, Chicken, Historical, Rabbit Recipes, The Hungry Hen

Maryland–Styled Fried Rabbit

This is an historical dish that was actually made for chicken but it was listed under Poultry & Game—which to me, means, anything else can work too. And, in case you don’t know, anything made for chicken, easily converts to rabbit. If you want to use it for chicken, though, go ahead, but I’m shoving it into my Rabbit files because anymore, I prefer Rabbit to chicken any ol’ day of the week. *winks*

Also, my picture, is without the Sauce on top. I had hoped to get one before and after but my family eats everything up so quick, I was only able to grab the before. Regardless, enjoy!


This recipe came from, The American Heritage Cookbook. This recipe is a historical favorite.  I have adapted certain things for current times. For example, if it says paper bag, I changed it into zip lock.


  • 6 Strips of Bacon
  • Butter or Vegetable Oil
  • 3/4 cup of Flour (More or less)
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3 – 3 1/2 pounds Rabbit (Or frying chicken)
  • 2 TBSP Flour
  • 2 cups Half and Half

Note: I add a bit more salt and pepper. I also add a tablespoon (More or less) of Paprika, Garlic powder and whatever else I have a mind to.


  1. Fry Bacon in a large skillet until brown. Remove. Drain and set aside.
  2. Add enough butter or oil to bacon drippings to make 1 inch of fat in skillet.
  3. Dump 3/4 cup of flour, salt, pepper and whatever other seasonings into a plastic bag. Shake.
  4. Add Rabbit pieces or chicken pieces. Shake.
  5. When Fat in the skillet is good and hot, add rabbit and fry on both sides till brown. Now, cover skillet, reduce heat and cook over low heat for about 25 minutes or until tender when tested with a fork.
  6. Transfer to a hot platter and keep warm.
  7. Pour off all but 4 tablespoons of fat, stir in 2 tablespoons of flour and cook for a few minutes. Then pour in the half and half. Cook, stirring constantly until the sauce is smooth and thick. Season to taste. Pour sauce over hot rabbit or chicken and garnish with bacon strips or crumble with the bacon. Serves 4
Posted in Chicken, From Scratch, Salads, Seasonings, Sauces, Dressings & Mixes, The Hungry Hen

Jalapeno, Bacon Ranch Dressing on a Grilled, Rotisserie Chicken Salad


This will take some steps but its really simple. My kids love it and it took me YEARS just to get them to eat a salad. Plus, the Dressing, is my oldest Son’s crack. He uses it on everything. EVERYTHING. And you can work it out to suit your level of spiciness. Also, there are two options with the bacon, which again, you can pick to suit your tastes.

Now, while we all love to skip steps or throw in our own curve balls, please try this with the ingredients I have listed below first especially where the Dressing is concerned. If later on, you want to go with a store bought brand in a bottle, go ahead but just try my way first. I honestly don’t think you’ll regret it,

Let’s start with making the Dressing, first.


You will need….

  • A box of Hidden Valley Ranch Mix.


  • 1 Mason Jar
  • 1 Cup of Mayo
  • 1 Cup of Milk (Fresh or Canned Milk. I like Fresh.)
  • 4 Strips of Bacon Fried extra crispy and cooled. (NO BACON BITS. Try Actual Bacon.)
  • 4 TBSP of Hot Pickled Jalapeno Peppers. If you use Medium or Mild, you may want to use 1/4 cup. Remember, if you are playing with Heat, go small before you go big. After this sits in Fridge for awhile, the Heat GROWS. Keep that in mind. Use Pickled because the Brine adds a zip to this recipe.


Add Mayo, Milk and Ranch Mix in Mason Jar. Seal with a lid and give it a good shaking. Grind the Jalapeno Peppers in a Food Processor and then add to the Jar—shake again.

As far as the Bacon, you have two choices here. You can add the crumbled Bacon to the Dressing—keeping in mind that the Bacon, no matter how crispy, will go soft. If you don’t mind soft Bacon, then go for it. If you want Crunchy Bacon,  add a little to the salad just before serving.

Store in Fridge for an Hour before serving.

Now, For the Chicken and Salad …..


This will make 4 Large Salads.

You will need…..

  • 4 Boneless Chicken Breasts
  • McCormick Perfect Pinch Rotisserie Chicken Seasoning


  • 1/4 cup of Apple Cider Vinegar
  • Salt
  • 1 Head of Leafy Lettuce
  • Flaked Parmesan Cheese
  • Grill
  • Optional: Sliced Cucumber, Diced Fresh Apple (If everyone will eat this, use it. If not, Don’t. My kids wont but I will, so I just add it to mine and not to theirs.)


Put Chicken Breasts, frozen or thawed, in a bowl of water (enough to cover them) with Salt and Vinegar. Let Thaw or Marinate for a few hours until no longer frozen or you’re ready to Grill.

Throw on the Grill, using Rotisserie Seasoning on both sides. (Don’t be shy!) Cook until juice runs clear.

While they are cooking, cut up lettuce and if you are using Cucumber or Apple, cut those up too. Sprinkle a little lemon Juice on the apple and it will not turn brown.

Once the Chicken is done, slice in thin pieces. Season some more if you’d like.

On a plate, lay a bed of Lettuce and Cucumber or Apple. Lay out the Chicken. If you didn’t use the Bacon in the Dressing, crumble some now and sprinkle it on. Sprinkle with the flakey Parm Cheese. Drizzle with Dressing and Serve.


Posted in Chicken, From Scratch, Historical, Soups & Stews, The Hungry Hen, Wild Game, Guineafowl, Birds, etc.

Historical Brunswick Stew

(From the American Heritage Cookbook)

file8321273931326Unbeknownst to most of us now days, there has been an ongoing lay-of-claim to this well known recipe. The all out feud has been between Brunswick County, North Carolina, and Brunswick County, Virginia. Unfortunately, an undisputed documented case happens to be in Virginia’s favor dating way back to 1828. The story goes, Dr. Creed Haskins, who was from Mount Donum, was a member of Virginia’s State Legislature. During this time, he was the sponsor of a political rally and he wanted something very special to serve.  Turns out, he had his heart set on a squirrel stew made  once for him by Jimmy Mathews – squirrel being the primary ingredient in Brunswick Stew at one time. Creed loved the stew so much, he couldn’t think of anything better to serve. Now while chicken has come to replace the “squirrel”, believe it or not, Brunswick stew was to Political Rallies (held by both Whigs and Democrats), Family Reunions, Cockfights, Tobacco Curings and pretty much every other Virginia Gathering during that time, what Turkey is to Christmas and Thanksgiving (now days). In honor of that, I give to you the historical Recipe—leaving the Squirrel optional unless you’re from the South and happen to have a mess of Squirrel lying around. winks

Remember, these recipes are from scratch—meaning EVERYTHING is from scratch. Back then, people couldn’t just pop by their local grocery store for a can of whatever.

Brunswick Stew

  • Two 3 pound Chickens, cut into pieces
  • 2 pounds shin bone of Beef or Veal
  • 1 Ham bone from a baked Virginia or Country Ham
  • 1 Squirrel cut into pieces (optional)
  • 3 quarts of Water
  • 1/2 cup of Sugar1 Bay Leaf
  • 1 teaspoon basil
  • 2 tablespoon of chopped Parsley
  • 2 sliced Onion
  • 4 cups of chopped Tomatoes (without skins)
  • 2 cups of chopped celery (can use tops)
  • 2 cups of Butter Beans or Lima
  • 4 cups of Corn
  • 1/2 cup of Butter
  • 1 pod crushed red pepper
  • 1 teaspoon of coarse Black Pepper
  • 4 large Potatoes, pared and boiled until tender


  1. Put chicken, beef or veal bone, ham bone, squirrel, water, sugar, bay leaf, basil and parsley in a large soup kettle. Cook over a low heat until meat is tender and falling off the bones.
  2. Remove meat from broth and cool.
  3. While meat is cooling, add onions, tomatoes, celery and beans to the broth. Cook until beans are tender.
  4. Once meat cools, remove it from the bones. Cut into small pieces and add it back to the broth.
  5. Add corn.
  6. Simmer for ten minutes and then add butter, red pepper pod and black coarse pepper. Add salt to taste.
  7. Work potatoes through a ricer or blender, then, stir into stew. Stir constantly for 15 minutes until the mixture is the consistency of mush. Serves 20.

NOTES: Now a days, people don’t stir or work their soups into “mush” so much as they did in 1828. So feel free to leave that part out.

Posted in Back in the Day, Chicken, From Scratch, Soups & Stews, The Hungry Hen

Cream of Chicken Soup

This one has been stashed in our From Scratch filing cabinet — Recipes cooked from scratch — not from a can, or prepackaged, not processed or made to reheat in a snap.

1950s woman cleaning, homemaker, housewife, Chronically Vintage_thumb[2]Ever wonder how in the heck they made this stuff BEFORE it sat on a grocery shelf in a can? We take so many things for granted, what our mothers and grandmothers went through just to put a meal on the table. There is an art to it, I think. It can certainly be measured by love — a love for family, those who we cook for and what steps we are willing to take for them. What Grandma and Momma were willing to take for us. How the heck can we get away from the stuff that is conveniently easy or quick — that we are told may not be that healthy for us — if we don’t even know how it was made?

All I can say is, let’s thank our Great Grandmas, Great Aunts, or whoever it was in our past that cooked from….scratch. Thank you.

Cream of Chicken Soup

  • ¼ cup of butter
  • 5 tablespoons of flour
  • ½ cup of finely chopped chicken
  • 3 cups of seasoned chicken broth
  • 2/3 cup of light (half & half) or heavy cream
  • Salt & Pepper to taste.

In a 3 quart pan, melt butter over medium heat. Blend in flour. Gradually add chicken broth, stirring until smooth. Bring to a boil, add remaining ingredients.

Side Notes: If we are doing this from scratch, then that means we have to make our own broth and the chicken, back in the day, would no doubt be leftover from another night. Chicken Stock or Broth—well, that recipe is coming soon. winks

Ekco Prudential Cook Book Nutritious Cooking the Waterless Way PaperbackThis recipe was

taken from the

 Ekco Prudential Cook Book

Nutritious Cooking the Waterless Way Paperback – published in 1964

How did I come across this cookbook? Yard sale girlfriend! Found the mother load of vintage cookbooks! Been in heaven ever since!