Chicken Mix and Broth

Name: Chicken Mix and Broth
Ingredients: 10 lbs chicken parts, skinned (leg quarters works well); 3 quarts cold water; 3 tablespoons parsley flakes; 4 carrots, peeled and chopped; 4 teaspoons salt; 12 teaspoon pepper; 2 teaspoons basil

7 ingredients

11 steps

Ingredients

10 lbs chicken parts, skinned (leg quarters works well)
3 quarts cold water
3 tablespoons parsley flakes
4 carrots, peeled and chopped
4 teaspoons salt
12 teaspoon pepper
2 teaspoons basil

Directions

1

Combine all ingredients in a large stock pot.
2

Cover and cook over high heat until water boils, reduce heat and simmer covered approximately 1 1/2 hours.
3

Remove from heat and strain broth.
4

Refrigerate the broth until fat can be skimmed and cool chicken until it can be handled.
5

Remove and discard bones and skin.
6

Place chicken meat into six 1-pint freezer containers, leaving 1/2 inch space at top.
7

Pour the skimmed chicken broth in six more 1-pint containers, with 1/2 inch space at top.
8

Seal and label containers.
9

Freeze and use within 3 months.
10

The preparation time is approximate time needed to cool chicken.
11

I usually allow the broth to sit over night and skim the next day.