Garlic Stock

Be the first to review
READY IN: 1hr 30mins
Recipe by BeckyF

This recipe is from a Moosewood book. It has a real garic odor and taste.

Ingredients Nutrition


  1. Remove the loose, papery outer skins of the heads of garlic and break them apart into cloves.
  2. (there is no need to peel the cloves.) Combine all of the ingredients in a large pot and bring them to a boil.
  3. Cover lower heat, and simmer for 1 hour.
  4. Strain the stock and use it right away, or refrigerate it in a sealed container for up to 4 days, or freeze up to 6 months.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a