Recipe by spatchcock
adapted from the Joy of Cooking. I love roasted garlic and this recipe uses chicken or vegetable stock as options for roasting it (this way, you don't have to ingest all that oil). Use French bread (for serving)...but I like to eat this plain. I have also used this on top of pizza with white sauce. You can also serve with olives and goat cheese or other soft white cheese...perfect for entertaining. YUM!
- 4 heads garlic
- 2 -3 cups water (use what you need to come 1/3 up the side of the heads) or 2 -3 cups chicken stock (use what you need to come 1/3 up the side of the heads) or 2 -3 cups vegetable stock (use what you need to come 1/3 up the side of the heads)
- 2 tablespoons olive oil (if you wish to make this healthier) or 2 tablespoons chicken stock (if you wish to make this healthier) or 2 tablespoons vegetable stock (if you wish to make this healthier)
- 1 sprig fresh thyme, for placing on top of garlic heads (optional)
- French bread (for serving)
Directions See How It's Made
- Preheat oven to 325 degrees.
- Cut top third off garlic heads.
- Place cloves in 8x8 baking dish and add stock or water up to 1/3 up the sides of the heads.
- Drizzle 2 tbsp olive oil or stock or water over heads.
- Put thyme on top of each head.
- Cover with aluminum foil and bake till garlic is tender and soft, around an hour.
- Serve hot or at room temperature.