2 slices chicken, cut in the center
per large potatoes, cut into 1/2 inch cubes
1 root vegetable, peeled, chopped
1/3 cube chicken bouillon cube
4 tablespoons butter
1 Tbsp packed light brown sugar
1 1/2 cups peeled and cubed onion
2 teaspoons dried basil
2 teaspoons dried sage
1/2 teaspoon salt
1 1/2 teaspoons dried marjoram
2 teaspoons dried sage
1 dash chopped fresh tarragon
1 cup ramen noodles
1 bouillon cube
2 cups venison or vegetable scraps