Recipe - Chicken Mix

11 pound (4 Med) Cut Up Fryers
3 tablespoon Parsley Flakes
4 teaspoon Salt
2 teaspoon Basil
4 qt Cold Water
4 Med Carrots, Peeled &Chopped
One half teaspoon Pepper

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 One half 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 1pint
containers with One half inch space at top. Pour skimmed chicken broth into
six more 1pint containers leaving One half 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.

From "MakeAMix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip