Chicken Mix

Serves:

Ingredients:

11 lb (4 Med) Cut Up Fryers
3 tb Parsley Flakes
4 ts Salt
2 ts Basil
4 qt Cold Water
4 Med Carrots, Peeled &Chopped
1/2 ts Pepper

Method:

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.