CATEGORY	CUISINE	TAG	YIELD
	Dutch	Master mix	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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