Freezer Chicken Mix
|Broiler fryer chickens||3 Pound, cut up|
|Celery stalks||2 , cut up|
|Carrots||2 , cut up|
|Onion||1 Medium, sliced|
|Seasoned salt||2 Teaspoon|
|Cold water||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1 Cup (16 tbs)|
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