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Watkins Chicken Stock

A make ahead basic stock for delicious cream soups, fish soups, hearty soups & sauces. For superior flavor brown chicken before preparing stock. Use left over meat in soups, salads or sandwiches

2 lbs meaty chicken bones
1/2 cup chopped carrots, fresh or frozen
2 Tbsp. Watkins Onion Flakes
1 Tbsp. Watkins Parsley
1 Tbsp. Watkins Thyme
1/4 tsp. Watkins Garlic Granules
1/4 tsp. Watkins Celery Seed
1/4 tsp. Watkins Black Pepper
2 Watkins Bay Leaves
3 quarts of water

Place bones in a large stock pot and add remaining ingredients. Bring to a boil and simmer, uncovered for 2 to 2 1/2 hours. Strain and chill broth. Skin fat from broth and discard. Broth may be frozen in pint or quart containers, or in ice cube trays; remove divider when frozen and store cubes in plastic bag. Two to four coubes plus 1/w cup water in a cup can be heated in a microwave oven for a quick cup of soup or heat in a small saucepan.
Makes 12 cups 1/2 cup per serving
Calories per serving 70, sodium 20 mg.

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