Join me in my kitchen apothecary as I make the easiest stock ever. Just garlic and water simmered together results in a versatile, flavorful and densely nourishing stock. It’s perfect for making vegetable soup, rice, marinara sauce or beans.
Garlic Stock
makes 2 quarts
2 whole heads garlic
1 Tablespoon olive oil
2 quarts water
Gently wash garlic head under running water, pat dry with a paper towel.
Slice garlic head in half horizontally.
In a large stockpot, heat olive oil over medium heat. Add halved garlic cut side down, cooked stirring occasionally about 3 minutes until garlic begins to smell aromatic. Take care not to burn garlic.
Add water, bring to boil, then lower heat to just maintain a simmer. Continue to simmer for 1 hour. Strain, discard garlic and peels. May season to taste.
Original music by Dylan Rice
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ABOUT DINA
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Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.
