| 1 | Combine all ingredients in a large kettle or dutch oven. |
| 2 | Cover and cook over high heat until water boils. |
| 3 | Reduce heat and simmer until meat is tender, about 1 ?hours. |
| 4 | Remove from the heat. |
| 5 | Strain broth and refregerate until fat can be skimmed. |
| 6 | Cool the chicken and remove the bones and discard along with the skin. |
| 7 | Put chicken into 6 1-pint containers with ?inch space at top. |
| 8 | Pour skimmed chicken broth into six more 1-pint containers leaving ?inch space at top. |
| 9 | Seal and label containers with contents. |
| 10 | Freeze and use within 3 months. |
| 11 | Makes about 6 pints of chicken mix and 6 pints of chicken broth |
