Chicken Mix and Broth

• 10 lbs chicken parts, skinned (leg quarters works well)
• 3 quarts cold water
• 3 tablespoons parsley flakes
• 4 carrots, peeled and chopped
• 4 teaspoons salt
• 12 teaspoon pepper
• 2 teaspoons basil

1. Combine all ingredients in a large stock pot.
2. Cover and cook over high heat until water boils, reduce heat and simmer covered approximately 1 1/2 hours.
3. Remove from heat and strain broth.
4. Refrigerate the broth until fat can be skimmed and cool chicken until it can be handled.
5. Remove and discard bones and skin.
6. Place chicken meat into six 1-pint freezer containers, leaving 1/2 inch space at top.
7. Pour the skimmed chicken broth in six more 1-pint containers, with 1/2 inch space at top.
8. Seal and label containers.
9. Freeze and use within 3 months.
10. The preparation time is approximate time needed to cool chicken.
11. I usually allow the broth to sit over night and skim the next day.

chicken, cold water, parsley flakes, carrots, salt, pepper, basil

Taken from www.food.com/recipe/chicken-mix-and-broth-101364 (may not work)