When you’re trimming and cooking thousands of pounds of bacon every week and want to keep waste and food costs down, you get creative. One way to use the scraps is to make rich, smoky broth that can become a delicious bacon ramen soup, the base of a sausage gravy served over biscuits, or the base of a brine for Tuna Bacon. At home, I recommend using any bacon you have hanging out in the fridge or buying slab bacon.
Heat the oil in a large stock-pot over medium heat. Add the bacon and cook, stirring a few times, until golden brown, about 10 minutes.
Add the onion, carrot, and celery to the pot and cook until soft, about 5 minutes.
Strain the stock through a chinois into a large bowl. Cover and refrigerate until cold and the fat has risen to the top and solidified, about 4 hours. Skim the fat off the stock and discard. Use the stock immediately or cover and store in the refrigerator for up to 3 days, or freeze for up to 1 month.
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