Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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