Chicken Mix

• 4 fryers, cut up or whole
• 4 qt. water
• 3 Tbsp. parsley
• 4 carrots, peeled and chopped
• 4 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. basil
• 3 to 4 stalks celery, including tops
• other seasonings, as desired (I use thyme, seasoned salt, onion and celery salt and minced onion)

1. Combine all ingredients in a large kettle and bring to a boil; cover and reduce heat to just simmering.
2. Cook until chicken is very tender, about 1 to 1 1/2 hours.
3. Remove chicken and place on a cookie sheet to cool.
4. Strain broth and cool; then refrigerate until fat is hardened.
5. Discard fat if desired. Debone chicken and discard bones and skin.
6. Package about 2 cups of chicken per container;
7. package broth separately, about 2 cups per container.
8. Be sure to label carefully.
9. May be used for noodles, dumplings, chicken pie, chicken salad, chicken enchiladas, etc. Makes about 6 pints of chicken and 6 pints of broth.

fryers, water, parsley, carrots, salt, pepper, basil, stalks celery, other seasonings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9258 (may not work)