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Ingredients
- 11 lb (4 Med) Cut Up Fryers
- 3 Tbsp. Parsley Flakes
- 4 tsp Salt
- 2 tsp Basil
- 4 quart Cool Water
- 4 med Carrots, Peeled &Minced
- 1/2 tsp Pepper
Directions
- Combine all ingredients in a large kettle or possibly Dutch Oven. Cover and cook over high heat till water boils. Reduce heat and simmer till meat is tender, about 1 1/2 hrs. Remove from the heat. Strain broth and refregerate till fat can be skimmed. Cold the chicken and remove the bones and throw away along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4036g | |
| Calories 105 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.78g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9626mg | 401% |
| Potassium 896mg | 26% |
| Total Carbs 23.99g | 6% |
| Dietary Fiber 7.8g | 26% |
| Sugars 10.65g | 7% |
| Protein 3.25g | 5% |
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