Title: Chicken Mix
Categories: Poultry
Yield: 1 Servings

11	lb	(4 Med) Cut Up Fryers
3	tb	Parsley Flakes
4	ts	Salt
2	ts	Basil
4	qt	Cold Water
4		Med Carrots, Peeled &Chopped
1/2	ts	Pepper

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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