Make-Ahead Chicken And Broth

* I add at least 2 teaspoon thymeIn stock pot combine chicken pieces and water; heat to boiling. Cover; simmer 15 minutes. Skim off any froth that rises to surface. Add remaining ingredients; simmer partially covered for about 30 minutes or until chicken is fork tender and juices run clear.

Remove chicken from broth. Remove meat from bones and cut-up. Divide cut-up meat into 1-cup portions (or desired amount) and place in freezer bags or containers. Refrigerate until completely cool; freeze.

Meanwhile, continue simmering broth for 2 hours. Strain cool to room temperature. Cover and refrigerate until fat forms; remove fat.

To store, pour broth into ice cube trays and freeze until solid; transfer cubes to plastic bags. Remove individual cubes as needed; about 10 cubes equals 1 cup broth. Chicken broth can be frozen up to 6 months; cut -up chicken can be frozen up to 1 month.

About 3 quarts chicken broth; 6 to 7 cups cup-up chicken.