Chicken Mix and Broth

1. 1

   Combine all ingredients in a large stock pot.

2. 2

   Cover and cook over high heat until water boils, reduce heat and simmer covered approximately 1 1/2 hours.

3. 3

   Remove from heat and strain broth.

4. 4

   Refrigerate the broth until fat can be skimmed and cool chicken until it can be handled.

5. 5

   Remove and discard bones and skin.

6. 6

   Place chicken meat into six 1-pint freezer containers, leaving 1/2 inch space at top.

7. 7

   Pour the skimmed chicken broth in six more 1-pint containers, with 1/2 inch space at top.

8. 8

   Seal and label containers.

9. 9

   Freeze and use within 3 months.

10. 10

    The preparation time is approximate time needed to cool chicken.

11. 11

    I usually allow the broth to sit over night and skim the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.