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 From Scratch, Historical, Other, Rabbit Recipes, Wild Game, Guineafowl, Birds, etc.

Historical Recipe: Rabbit Fricassee

bunnySome people would consider Rabbit to be a wilderness or country food. Maybe when I say historical, you picture some starvin’ Pioneer tryin’ to snag one. It’s not. Back in the day, Rabbit was a common dish. As common as Chicken is now days. It was used in stews, fried, roasted or in dishes I can’t even pronounce like this one… Fricassee.

Fricassee is basically a stew made up of pieces of chicken or other meat. The meat is cooked in a in gravy. Now a days, carrots, onions and I suppose, whatever else is added. When done, it’s then served with noodles or dumplings. Historically, this recipe says nothing about noodles or dumplings. It also lacks having carrots or anything making one think of Beef Stew, like I did, after I read the definition in the Dictionary.

Rabbit was often served at Monticello and anywhere fancy-shmancy Socials and fine, respectable Gatherings were held. From Pub to Plantation, it was very common to see Rabbit on the menu. Many Homesteaders now days, (people trying to raise their own food), are learning that Rabbits are a fairly easy animal to raise and butcher. Rabbit is all white meat. It’s kind of like chicken only with the texture of Pork. Still, this dish or rather it’s recipe is a classic we don’t see too much anymore so I wanted to post it for those who love the Historical bit of the Hungry Hen. Remember, these recipes were cooked when everything was from scratch—from the biscuits to the grits! And while I have not tried this one as of yet, if you do, please come back to Cluck or Crow about it!


  • 1 Rabbit
  • Flour
  • 1/4 cup of Butter
  • Salt & Pepper
  • 1 medium Onion, chopped fine
  • 1 1/2 cups Red Wine
  • Rind from 1/4 Lemon
  • Few sprigs of Parsley
  • 2 stalks of Celery with leaves
  • 1 Bay Leaf
  • 1 TBSP Flour
  • 1 TBSP Butter
  • Chopped Parsley
  • Cheesecloth



  • Cut Rabbit into serving pieces and dust with flour.
  • Heat Butter in skillet with a tight-fitting lid.
  • Add Rabbit pieces, sprinkling with Salt & Pepper.
  • Fry until nicely brown on all sides.
  • Now, stir in onion and cook for a few minutes.
  • Next, add Wine.
  • Tie Lemon Rind, Parsley sprigs, Celery and Bay Leaf inside the cheesecloth and drop it in the skillet.
  • Cover and Simmer until the meat is tender—usually takes an hour.
  • Lift Rabbit onto a hot serving Platter and discard Seasoning Bag.
  • Work flour & butter together until well blended in a bowl. Add to liquid and cook while stirring continuously until sauce bubbles.
  • Pour it over the Rabbit and sprinkle with parsley.


Notes: Now, while this recipe doesn’t say a thing about noodles or dumplings, feel free to pour this over them.

Recipe taken from : The American Heritage Cookbook 1964