11 pounds (4 Med) Cut Up Fryers
4 quarts Cold Water
3 tablespoons Parsley Flakes
4 Med Carrots -- Peeled &Chopped
4 teaspoons Salt
1/2 teaspoon Pepper
2 teaspoons Basil
Procedures
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.
