Chicken Mix

Contributor: Shelly McCracken
2002 Cowley Cookbook

11 lb chicken (4 medium fryers), cut up
4 quarts cold water
3 T parsley flakes
4 carrots, peeled and chopped
4 tsp. salt
1/2 tsp. pepper
2 tsp basil

Combine all ingredients in large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove and discard bones and skin.

Put chicken into six one pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six one pint containers, again with 1/2-inch space at top. Seal and label containers. Freeze, using within 3 months.

Use this mix for:

Chicken Burgers
Hawaiian Haystacks
Sweet & Sour Chicken
Chicken ala King

Printable Version