Prep 30 mins
Cook 1 hr
This recipe is from a Moosewood book. It has a real garic odor and taste.
Make and share this Garlic Stock recipe from Food.com.
- Remove the loose, papery outer skins of the heads of garlic and break them apart into cloves.
- (there is no need to peel the cloves.) Combine all of the ingredients in a large pot and bring them to a boil.
- Cover lower heat, and simmer for 1 hour.
- 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.