Garlic stock (shulman)

7 Servings

Ingredients

Quantity Ingredient
2 quarts Water
2 Whole heads of garlic; cloves separated, lightly smashed and peeled
1 Bay leaf
3 Sprigs parsley
1 Sprig thyme; or more
1 teaspoon Salt; may be doubled
6 Black peppercorns
1 tablespoon Olive oil; optional

Directions

BOUQUET GARNI

Combine all the ingredients in a stockpot and bring to a boil. Cover, reduce the heat, and simmer for 1 to 2 hours. Strain and adjust the salt.

ADVANCE PREP: This will keep for 3 or 4 days in the refrigerator and freezes well.

>From PROVENCAL LIGHT, by Martha Rose Shulman (Bantam, 1994). >Edited by Pat Hanneman 3/98

Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 21, 1998

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