Garlic Stock

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A basic stock with lots of…. you guessed it: garlic!

Yields about 8 cups

 

 

 

 

 

Garlic Stock
Recipe type: stock
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 whole heads of garlic
  • 10 cups water
  • 2 or 3 bay leaves
  • 8 whole black peppercorns
  • ½ teaspoon salt
  • 2 potatoes, scrubbed and coarsely chopped
  • 2 or 3 celery stalks, coarsely chopped
  • 2 medium carrots, peeled and coarsely chopped
  • ¼ teaspoon dried thyme or 4 fresh thyme sprigs
  • 4 fresh parsley sprigs.
Instructions
  1. 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.)
  2. Combine all of the ingredients in a large pot and bring to a boil.
  3. Cover, lower the 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 it for up to 6 months.
Notes
PER 8-OUNCE SERVING 16 CALORIES, 0 8G PROTEIN, 0 G FAT, 4 G CARBOHYDRATES, 0 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 160 MG SODIUM, 0.8 G TOTAL DIETARY FIBER

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