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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
Ingredients:
11 Pound(s) (4 Med) Cut Up Fryers
3 Tablespoon(s) Parsley Flakes
4 Teaspoon(s) Salt
2 Teaspoon(s) Basil
4 Quart(s) Cold Water
4 Med Carrots, Peeled &Chopped
1/2 Teaspoon(s) Pepper |
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