1
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce.
Halve, peel, and thinly slice shallot. Thinly slice celery crosswise. Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice baguette into ½-inch pieces.
In a small bowl, combine half the stock concentrates (you’ll use the rest later) and ¼ cup water.
4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use ½ cup water.