Recipe By : _Make-A-Mix_ by Eliason, Harward & Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 pounds whole chickens -- about 4 chickens OR
12 boneless chicken breasts -- approx
4 quarts cold water
3 tablespoons dried parsley flakes
4 carrots -- peeled and chopped
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil
If using whole chickens, cut into quarters of pieces.
Combine all ingredients in a large pot or Dutch oven. Cover and cook over
high heat until water boils. Simmer until chicken is tender, about 1 1/2 h
ours for chicken pieces and less time for boneless chicken breast. Remove
from heat. Strain broth and refrigerate until fat can be skimmed off the t
op.
Cool chicken, remove and discard bones and skin. Dice or shred meat and di
vide into six 1-pint freezer containers, leaving 1/2" air space at the top
of each container. Secure lids on containers; label each with date and con
tents. Freeze. Use within 3 months.
Pour skimmed chicken broth into six more 1-pint containers, leaving 1/2" ai
r space at the top of each container. Secure lids on containers; label eac
h with date and contents. Freeze. Use with 3 months.
Makes 6 pints of Chicken Mix and 6 pints of Chicken Broth.
