Chicken mix

Yield: 1 servings

Measure Ingredient
11 pounds (4 Med) Cut Up Fryers
3 tablespoons Parsley Flakes
4 teaspoons Salt
2 teaspoons Basil
4 quarts Cold Water
4 Med Carrots, Peeled &Chopped
½ teaspoon Pepper

Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1½ hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with ½ inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving ½ inch space at top.

Seal and label containers with contents. Freeze and use within 3 months.

Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.

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