Chicken Mix(Deboning Chicken Isn'T Much Trouble If You Do It All At Once) - cooking recipe

Ingredients

11 lb. chicken (4 medium fryers), cut up
4 qt. cold water
3 Tbsp. parsley flakes
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp. basil

Preparation

Combine all ingredients in a large kettle or Dutch oven.
Cover and cook over high heat until water boils.
Simmer until meat is tender, about 1 1/2 hours.
Remove from heat.
Strain broth and refrigerate until fat can be skimmed.
Cool chicken, then remove and discard bones and skin.
Put chicken into six 1-pint freezer containers, leaving 1/2-inch space at top.
Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label containers.
Freeze.
Use within 3 months.
Makes about 6 pints of Chicken Mix and about 6 pints of Chicken Broth.