Yield: 1 servings
11 lb (4 Med) Cut Up Fryers 4 qt Cold Water
3 tb Parsley Flakes 4 Med Carrots, Peeled &Chopped
4 ts Salt 1/2 ts Pepper
2 ts Basil
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 1 1/2 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 1/2 inch space at top. Pour skimmed chicken broth into six
more 1-pint containers leaving 1/2 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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