Ingredients for Chicken Mix And Broth
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How to Make Chicken Mix And Broth
- Combine all ingredients in a large (8-quart) stock pot.
- Bring to a rolling boil over high heat. Reduce heat to low, cover, and simmer for approximately 90 minutes, or until chicken is easily shredded.
- Carefully remove the pot from the heat and let it cool slightly before straining the broth through a fine-mesh sieve or cheesecloth-lined colander into a large bowl.
- Refrigerate the broth overnight to allow the fat to solidify and rise to the surface. Once chilled, skim off the solidified fat.
- Once the chicken is cool enough to handle, shred the meat, removing all bones and skin. Discard bones and skin.
- Divide the shredded chicken evenly among six 1-pint freezer-safe containers, leaving ½ inch of headspace.
- Divide the skimmed chicken broth evenly among six more 1-pint freezer-safe containers, leaving ½ inch of headspace.
- Seal and label all containers, indicating contents and date.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before use.
- Prep time includes cooling and shredding the chicken. Allow at least 60 minutes for this step.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
7g
Fat
126g
Carbs
1g
