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.