Garlic Stock Food

GARLIC BROTH

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
• Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.

CHICKEN STOCK

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

GARLIC STOCK

Steps:

• 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.

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.
• In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown.
• Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock.

ROASTED-VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
• Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
• Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.

GARLIC BROTH

Steps:

• Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8-10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30-40 minutes. Season generously with salt and pepper.
• Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
• Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
• Do Ahead
• Broth can be made 3 days ahead. Let cool; cover and chill.