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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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I freeze this in ice cube trays and use it to saute veggies or any dish that calls for stock or broth I even add 1 cube to soup stock just for the flavor. The recipe can be doubled and freezes well. Ingredients:
2 heads garlic |
olive oil |
salt |
freshly ground black pepper |
3 cups chicken stock |
2 sprigs fresh thyme |
2 bay leaves, torn in half |
Directions:
1. Heat oven to 400° F.
2. Cut tops off garlic, drizzle with olive oil and sprinkle with salt and pepper.
3. Wrap in foil and place in oven.
4. Roast until garlic is golden and caramelized, about 45 minutes.
5. Remove from oven and let cool.
6. Heat chicken stock in a saucepan over medium heat.
7. Add thyme sprigs, bay leaves, and salt and pepper to taste.
8. Squeeze garlic cloves into saucepan.
9. Keep broth warm over medium-low heat, about 45 minutes.
10. Strain broth through a fine sieve lined with cheesecloth and return to pan.
11. Keep warm over low heat.
12. Heat to boiling just before serving.
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