*  Exported from  MasterCook Mac  *

                               Chicken Mix

Recipe By     : _Make-A-Mix_ by Eliason, Harward & Westover
Serving Size  : 1    Preparation Time :0:00
Categories    : Homemade Convenience Mixes       Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11      pounds        whole chickens -- about 4 chickens OR
  12                    boneless chicken breasts -- approx
   4      quarts        cold water
   3      tablespoons   dried parsley flakes
   4                    carrots -- peeled and chopped
   4      teaspoons     salt
     1/2  teaspoon      pepper
   2      teaspoons     dried basil

If using whole chickens, cut into quarters of pieces.

Combine all ingredients in a large pot or Dutch oven.  Cover and cook over 
high heat until water boils.  Simmer until chicken is tender, about 1 1/2 h
ours for chicken pieces and less time for boneless chicken breast.  Remove 
from heat.  Strain broth and refrigerate until fat can be skimmed off the t
op. 


Cool chicken, remove and discard bones and skin.  Dice or shred meat and di
vide into six 1-pint freezer containers, leaving 1/2" air space at the top 
of each container.  Secure lids on containers; label each with date and con
tents.  Freeze.  Use within 3 months.

Pour skimmed chicken broth into six more 1-pint containers, leaving 1/2" ai
r space at the top of each container.  Secure lids on containers; label eac
h with date and contents.  Freeze.  Use with 3 months.

Makes 6 pints of Chicken Mix and 6 pints of Chicken Broth.  


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