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.