Easy recipe for rabbit stock that is frugal and compares favorably in flavor to broth from pastured chickens or grassfed beef.
Place whole rabbit and vegetables in a large pot and fill with filtered water.
Stir in vinegar while bringing the water to a gentle boil.
As the water first begins to boil, skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavors.
Reduce heat to a simmer for 24 hours.
Cool and then strain into containers for refrigeration.
Freeze what you will not use in one week.