Title: Chicken Mix
Categories: Master mix
Yield: 1 Servings

11 lb (4 Med) Cut Up Fryers
3 tb Parsley Flakes
4 ts Salt
2 ts Basil
4 qt Cold Water
4 Med Carrots, Peeled &Chopped
1/2 ts 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 1/2 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 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.

From "Make-A-Mix 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