Chicken Mix

Name: Chicken Mix
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)

9 ingredients

9 steps

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)

Directions

1

Combine all ingredients in a large kettle and bring to a boil; cover and reduce heat to just simmering.
2

Cook until chicken is very tender, about 1 to 1 1/2 hours.
3

Remove chicken and place on a cookie sheet to cool.
4

Strain broth and cool; then refrigerate until fat is hardened.
5

Discard fat if desired. Debone chicken and discard bones and skin.
6

Package about 2 cups of chicken per container;
7

package broth separately, about 2 cups per container.
8

Be sure to label carefully.
9

May be used for noodles, dumplings, chicken pie, chicken salad, chicken enchiladas, etc. Makes about 6 pints of chicken and 6 pints of broth.