Best Garlic Stock Recipes

TOASTED GARLIC-BEEF STOCK

Steps:

• Preheat oven to 450°F. Roast bones on a parchment-lined rimmed baking sheet 30 minutes. Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
• Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally, until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside garlic. Set aside oil for Ditalini Risotto and other uses.
• Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
• Do Ahead
• Stock can be made 3 days ahead. Let cool; cover and chill, or freeze 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 STOCK FOR SOUPS

Steps:

• Wash and chop up vegetables and add to your water in good sized pot.
• Add your parsley.
• Bring your pot of water and veggies to a boil
• Bring down to a simmer and cover, continuing to simmer for about an hour or so.
• Drain your stock and use as desired.
• (need not worry about vampires after using this) :-).