Chicken Mix
Source of Recipe
RC
Recipe Introduction
Make-A-Mix
List of Ingredients
Use in any recipe calling for cooked chicken. Excellent in casseroles, sandwiches, etc.
11 pounds whole chickens -- about 4 chickens OR
12 boneless chicken breasts -- approx
4 quarts cold water
3 tablespoons dried parsley flakes
4 carrots -- peeled and chopped
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil
If using whole chickens, cut into quarters of pieces.
Recipe
Combine all ingredients in a large pot or Dutch oven. Cover and cook over high heat until water boils. Simmer until chicken is tender, about 1 1/2 hours or chicken pieces and less time for boneless chicken breast. Remove from heat. Strain broth and refrigerate until fat can be skimmed off the top.
Cool chicken, remove and discard bones and skin. Dice or shred meat and divide into six 1-pint freezer containers, leaving 1/2" air space at the top Secure lids on containers; label each with date and contents. Freeze. Use within 3 months.
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