1
In a medium pot, combine 5 cups water (8 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 3.)
Heat a large, dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.