Garlic Stock

"This recipe is from a Moosewood book. It has a real garic odor and taste."
 
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Ready In:
1hr 30mins
Ingredients:
10
Yields:
8 cups
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
 
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