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Chicken Mix
Karine Eliason, Nevada Harward and Madeline Westover
Ingredients
11 pounds chicken (4 medium fryers), cut up
4 quarts cold water
3 tablespoons parsley flakes
4 carrots, peeled and chopped
4 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried basil leaves
Directions
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 one and a half hours. (Less time is required if you are using boneless chicken breasts). Remove from heat. Strain broth and refrigerate until fat can be skimmed.
Cool chicken, and remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving a 1/2-inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with a half-inch space at top. Seal and label with date and contents. Freeze. Use within three months.
Makes 6 pints of Chicken Mix. Makes 6 pints of Chicken Broth.
Suggestions
Use this mix with any recipe that calls for 2 cups cooked, diced chicken.
