Chicken Mix - cooking recipe

Ingredients

4 fryers, cut up or whole
4 qt. water
3 Tbsp. parsley
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp. basil
3 to 4 stalks celery, including tops
other seasonings, as desired (I use thyme, seasoned salt, onion and celery salt and minced onion)

Preparation

Combine all ingredients in a large kettle and bring to a boil; cover and reduce heat to just simmering.
Cook until chicken is very tender, about 1 to 1 1/2 hours.
Remove chicken and place on a cookie sheet to cool.
Strain broth and cool; then refrigerate until fat is hardened.
Discard fat if desired. Debone chicken and discard bones and skin.
Package about 2 cups of chicken per container;
package broth separately, about 2 cups per container.
Be sure to label carefully.
May be used for noodles, dumplings, chicken pie, chicken salad, chicken enchiladas, etc. Makes about 6 pints of chicken and 6 pints of broth.