Yield: 1 servings
|11 pounds||(4 Med) Cut Up Fryers|
|3 tablespoons||Parsley Flakes|
|4 quarts||Cold Water|
|4 \N||Med Carrots, Peeled &Chopped|
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.