Chicken mix

 
                                Chicken Mix
 
 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.  
 
 
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