Serving Size / Yield
- 2 3lb Broiler / Fryer chickens (cut up) or one 6 lb stewing chicken (cut up)
- 1 1/4 lb Chicken wings (or backs)
- 4 Stalks celery (with leaves) quartered
- 1 Small carrot (peeled and quartered)
- 1 Small onion (cut up)
- 2 Sprigs parsley
- 2 tsp Salt
- 1/4 tsp Pepper
In a large Dutch oven or skillet place chicken pieces, celery, carrot, onion, and parsley. Sprinkle with salt and pepper. Add 2 1/2 quarts of water. If necessary, add additional water to cover. Bring mixture to boiling. Reduce heat; cover and cook over low heat for 1 hour (1 1/2 to 2 hours for stewing chicken), or until tender.
Use tongs to lift chicken pieces; cool. Remove vegetables and discard. Refrigerate broth or chill in a bowl placed in a larger container of ice water. When chicken pieces are cool enough to handle; remove the meat from the bones; discard skin and bones. Cube the meat; chill.
Skim fat from broth. Strain broth in a 1 quart strainer over a large mixing bowl. Pack four 1 1/2 cup portions chicken meat and (separately) five 2 cup portions of chicken broth into freezer containers.
Label with contents, amount and date. Freeze for later use.