James A. Garfield Squirrel Soup Recipe

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James A. Garfield, the 20th President of the United States, is often remembered for his tragic assassination, which cut his presidency short after just a few months. However, beyond his brief tenure in office, Garfield was a man deeply connected to the rural lifestyle of his Ohio upbringing.

One of the more unique dishes associated with Garfield is squirrel soup, a meal that reflects the self-sufficient and resourceful spirit of frontier life. In this blog post, we’ll explore Garfield’s life, his presidency, and his connection to squirrel soup. We’ll also share a recipe inspired by this historical dish.

Early Life and Rural Roots

James A. Garfield was born on November 19, 1831, in a log cabin in Orange Township, Ohio. Raised in poverty by his widowed mother, Garfield’s early life was shaped by hard work and a deep appreciation for the simple, self-sufficient lifestyle of rural America.

He worked on the family farm and later became a teacher to support his education, eventually attending Williams College in Massachusetts, where he excelled academically.

Next week

I cook these before I write them. Some of it never makes the post.

The failures, the source documents, the version that actually tasted good. That part goes out by email, and next week’s is already on the stove.

Written and cooked by Donnie

Civil War Hero and Political Ascent

Garfield’s career took a significant turn during the Civil War when he served as a brigadier general in the Union Army, earning a reputation for his leadership and bravery.

After the war, he was elected to Congress, where he served for nearly two decades before being nominated as the Republican candidate for president in 1880.

The Presidency and Tragic Assassination

Garfield’s presidency began with great promise. He focused on civil service reform, aiming to tackle the corruption and patronage that plagued American politics. However, his time in office was tragically cut short when he was shot by an assassin, Charles J. Guiteau, in July 1881.

Garfield survived for 11 weeks before succumbing to his injuries on September 19, 1881. His death was a devastating loss for the nation, which mourned the loss of a leader with great potential.

Legacy of James A. Garfield

Despite his short time in office, Garfield left a lasting impact on the country through his commitment to reform and his efforts to heal the divisions left by the Civil War. His life story, from humble beginnings to the highest office in the land, is a testament to the American dream and the values of hard work, education, and perseverance.

James A. Garfield’s Favorite Food: Squirrel Soup

Squirrel soup was a dish that James A. Garfield likely enjoyed during his youth in rural Ohio. In the 19th century, squirrel was a common source of meat for many families living on the frontier, where hunting and foraging were essential for survival.

Squirrel soup, made from the lean, flavorful meat of wild squirrels, was a hearty and nutritious meal that could be easily prepared with ingredients found on the farm.

For Garfield, who grew up in a time when nothing was wasted and every resource was valued, squirrel soup would have been a familiar and comforting dish. It represented the self-reliance and resourcefulness that defined his upbringing, as well as the deep connection to the land that he carried with him throughout his life.

Even as he rose to prominence, Garfield never forgot the humble roots that shaped his character.

Squirrel Soup Recipe

Bowl of broth with meat, vegetables, and fresh parsley garnish

Squirrel Soup (Chicken Thigh Substitute)

Donnie

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Squirrel soup, a favorite of James A. Garfield, reflects the resourcefulness of frontier life. This comforting and hearty dish, traditionally made with wild squirrel, has been adapted using chicken thighs. With its rich broth and simple ingredients, it offers a taste of the 19th century and a connection to the humble roots of one of America’s most tragic presidents.

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Prep Time 15

Cook Time 50

Course: Soup

Cuisine: American

Ingredients

2 chicken thighs substitute for squirrel meat
1 tablespoon vegetable oil
1 large onion diced
2 cloves garlic minced
3 carrots sliced
3 celery stalks sliced
2 large potatoes peeled and diced
1 bay leaf
1 teaspoon dried thyme
6 cups chicken broth
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Preparation:

Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.

Sautéing the Vegetables:

In the same pot, add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

Simmering the Soup:

Return the chicken thighs to the pot, along with the diced potatoes, bay leaf, thyme, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, until the chicken is cooked through and the vegetables are tender.

Finishing the Soup:

Remove the chicken thighs from the pot, shred the meat, and discard the bones. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.

Serving:

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or biscuits on the side.

Video

Notes

Meat Substitution:

Using Chicken Instead of Squirrel: Since squirrel meat is not widely available today, chicken thighs are a great substitute. They provide a similar texture and flavor, making the soup hearty and satisfying while staying true to the spirit of the original dish.

Flavor Enhancements:

Adding Herbs: While the recipe includes thyme and bay leaf, you can also add other herbs like rosemary or sage to enhance the flavor. These herbs complement the savory broth and give the soup an even richer taste.

Thickening the Broth:

For a Heartier Soup: If you prefer a thicker soup, you can mash some of the potatoes after they’ve cooked, or add a tablespoon of flour or cornstarch mixed with water to the broth. This will give the soup a thicker, more stew-like consistency.