Chicken Mix and Broth

This comes from Make-A-Mix Cookery. This book has been a life saver over the years. This recipe takes some time but in the end saves hours and money. I prepare this using chicken leg quarters when they are on sale. When a recipe calls for cooked chicken you have it as well as the chicken broth.

• Ready In: 4 hrs 30 mins
• Yields: 6 pints

Ingredients

• 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
• 1⁄2 teaspoon pepper
• 2  teaspoons basil

Directions

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.