Recipe - Garlic Stock (Shulman)

2 qt Water
2 Whole heads of garlic;
cloves separated, lightly
smashed and peeled

BOUQUET GARNI
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

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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 21,
1998