Chicken Mix |
Course : Chicken
Serves: 1 |
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Ingredients:
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 andchopped |
1/2 teaspoon pepper |
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Preparation / Directions:
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.
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Nutritional Information:
134 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 8743mg Sodium |
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