From Paulette Vickery's Recipe Collection

Cooked Chicken And Broth Mix

main dish, poultry, soups

1 each stewing hen
1 1/4 lb chicken wings or backs
4 each ribs celery with leaves
1 each carrot
1 each onion, halved
2 each sprigs parsley
1 tablespoon salt
1 teaspoon pepper
2 each chicken bouillon cubes
1 teaspoon poultry seasoning

In large cooking pot, place chicken, celery, carrot, onion, parsley, salt, pepper, poultry seasoning, and bouillon cubes. Add 4 quarts water; if necessary add additional water to cover. Bring mixture to boiling. Reduce heat. Cover and cook over low heat 2 hours, or till tender. Drain, reserving broth in separate large bowl or pot. Discard vegetables. Set chicken aside to cool. Refrigerate broth. When chicken is cool enough to handle, remove meat from bones. Discard skin and bones. Cube meat, chill. Skim fat from broth, and strain broth.Suggested freezer packageing directions: Pack 4 1 1/2 cup portions of chicken meat, and 5 2 cup portions of chicken broth. Label with contents, amount, and date, and freeze.

Yield: 60 servings




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