Freezer Chicken Mix Recipe
Summary
Ingredients
| Chickens | 3 Pound | |
| Parsley sprigs | 3 | |
| 2 stalks celery (with leaves), cut up | ||
| 2 carrots, cut up | ||
| Onion | 1 Medium, sliced | |
| Seasoned salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Cold water | 1 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
Directions
Place chicken and giblets in 6-quart Dutch oven.
Add just enough water to cover.
Add parsley, celery, carrots, onion, seasoned salt and 1/2 teaspoon pepper.
Heat to boiling; reduce heat.
Cover and simmer until chicken is done, about 45 minutes.
Remove chicken from broth; refrigerate until cool.
Remove chicken from bones and skin; cut into pieces.
Cover and refrigerate while preparing gravy.
Strain broth; pour 6 cups into 3-quart saucepan.
Shake water, flour, salt and pepper in tightly covered container; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Divide cooked chicken (about 2 cups each) among three 1 quart freezer containers.
Pour 2 cups gravy over each.
Cover, label and freeze no longer than 4 months.
Use Freezer Chicken Mix in Chicken Chowder Chicken a la King or Chicken-Broccoli Deluxe
Add just enough water to cover.
Add parsley, celery, carrots, onion, seasoned salt and 1/2 teaspoon pepper.
Heat to boiling; reduce heat.
Cover and simmer until chicken is done, about 45 minutes.
Remove chicken from broth; refrigerate until cool.
Remove chicken from bones and skin; cut into pieces.
Cover and refrigerate while preparing gravy.
Strain broth; pour 6 cups into 3-quart saucepan.
Shake water, flour, salt and pepper in tightly covered container; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Divide cooked chicken (about 2 cups each) among three 1 quart freezer containers.
Pour 2 cups gravy over each.
Cover, label and freeze no longer than 4 months.
Use Freezer Chicken Mix in Chicken Chowder Chicken a la King or Chicken-Broccoli Deluxe
Chef
