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CHICKEN MIX

Category:    Chicken
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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