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Lovely Succulent Roasted Garlic


© Marna Gatlin

Sep 10, 1998


I discovered this by accident at a local Italian Diner that we frequent, and their cook parted with the recipe, it's incredible, easy to prepare and also so good for you!

Roasted Garlic

4 large heads of garlic, trimmed to expose the tips of the cloves
3/4 (180 ml) cup chicken broth,
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
Salt and freshly ground black pepper to taste

Place the heads of garlic in a small shallow baking pan. Pour the chicken broth over the garlic, sprinkle with the thyme and rosemary,and season with the salt and pepper. Cover tightly with foil and bake at 400F (200C) for 1 hour. Cool until they can be safely handled, and squeeze the garlic out of the "paper" husk. Serve hot or cold.

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Here's the follow-up discussion on this article: View all related messages
2.   Nov 21, 2001 9:40 PM
In response to message posted by sckaroly:
You can do both! ...

-- posted by marnad1963
1.   Nov 12, 2001 5:15 PM
Hi Marna:

Do you use the broth from this recipe? Or does it evaporate?

Either way, this is good stuff. Tonight, I I'm cooking Emeril's Garlic-Schmeared Rosemary Roast Chicken. The recipe is fou ...

-- posted by sckaroly



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