- 1 head garlic
- 1 900mL carton sodium-reduced chicken broth
Cut the top off of the garlic head to expose the cloves inside and take off any loose peelings. Roast in a 400 degree oven for 35-40 minutes. Once it is done, remove it from the oven.
I poured the carton of chicken broth into a medium-sized bowl then put on an oven mitt. I picked up the bulb of roasted garlic and squeezed the garlic into the bowl of broth. Anything that didn't come out easily, I used a knife to get it out.
Once all of the garlic was in the broth, I mashed it down with a potato masher to get all of the flavor out.