1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
In a medium pot, combine stock concentrates, 4 cups water (8 cups for 4), and a pinch of salt. Bring to a simmer, then reduce heat to low.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic; reserve a generous pinch in a small bowl.