Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11            pounds  cut up fryers -- (4 med)
  3        tablespoons  parsley flakes
  4          teaspoons  salt
  2          teaspoons  basil
  4             quarts  cold water
  4             medium  carrots -- peeled &chopped
     1/2      teaspoon  pepper

Preparation:

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

Nutritional Information:

134 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 8743mg Sodium