Make Roasted Garlic for Great Flavor

by | Mar 19, 2020 | Garlic | 2 comments

There I stood in my kitchen, once again gazing at a naked chicken. How can I transform a pale, dead bird into a savory main course? Casting my mind rapidly over the ingredients on hand, I remember my jar of roasted garlic. I’m saved!

Reaching for the jar in my fridge, I combine two tablespoons of roasted garlic and one tablespoon of dried rosemary in a blender. A few quick pulses and – voila – I’m ready to tackle that chicken.

I gently massage the garlic-rosemary paste all over the bird. It looks better already. Two hours and 375 degrees later, I have a mouth-watering golden chicken, its aroma wafting throughout the house.

Although I used the equivalent of four or five garlic cloves on the chicken, the flavor was mild. Roasting garlic alters it chemically, toning down the sharp flavor that puts some people off.  Its smoother flavor makes it a perfect alternative to minced garlic, on chicken or any other dish.

When buying garlic, only select firm heads with a papery outer covering

You can easily make roasted garlic. Buy at least four whole heads of garlic to make the effort worthwhile. This may seem like a lot, but the milder flavor means that you can use more in foods without overwhelming your taste buds.

Making Roasted Garlic at Home

To roast garlic, preheat your oven to 400 degrees F. Rub off any loose outer skins. Don’t separate the cloves from the head. Holding the garlic head on its side, take a sharp knife and slice off the tips of each clove, removing no more than a fourth. Discard any discolored or shriveled cloves.

Baste each garlic head with olive oil or vegetable oil to keep them from drying out during roasting. Cluster them together on aluminum foil. Wrap the garlic tightly, sealing the ends. Place the foil package in your oven and bake for one hour.

Remove the package from the oven and let stand for about 20 minutes until the garlic heads can be easily handled. Unwrap the foil package.

Have ready a clean glass jar with a tight fitting lid. Grasp the base of each garlic head and squeeze while holding it upside down over the glass jar. The roasted garlic pulp should come out quite easily and be about the consistency of soft butter. Discard any that is discolored or burned.

When you’re done, mash down the pulp. Add more oil to the jar until it just covers the top of the garlic to keep it from drying out.  Store it in the refrigerator for up to two weeks. Home-cooked garlic will develop botulism if it’s kept too long. To be safe, throw out any remaining roasted garlic after two weeks to be safe.

Using Roasted Garlic in Your Kitchen

Roasted garlic has many uses. Toss a cup of your favorite frozen vegetables with a teaspoon of roasted garlic and cook as usual. Mix equal parts of roasted garlic, butter, and Parmesan cheese for a delicious garlic bread spread. Add one or two tablespoons of roasted garlic and a teaspoon of paprika or chili powder to two pounds of Russett potatoes sliced in wedges. Bake in a shallow dish at 400 degrees F for 30-40 minutes.

Try spreading roasted garlic on whole grain bread.

Once you get accustomed to using roasted garlic, I’ll bet you’ll want to branch out and be creative. What’s more, you’ll never be dismayed at the sight of a naked chicken again!

2 Comments

  1. Curt Bean

    Thanks for doing this.

    Reply
    • Ann

      You’re very welcome. We could all use a little more flavor in our lives right about now.

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Top 10 Posts

Bogus Gardening Advice, Part II

Bogus Gardening Advice, Part II

Here, ladies and gentlemen, is my second helping of bogus garden hacks from an article I found online. The offending article was on one of those sites that claim to give the reader the “real facts” hitherto hidden from the average reader. It offered ten “gardening...

Bogus Gardening Advice, Part I

Bogus Gardening Advice, Part I

My beloved husband is always on the lookout for garden articles on the Internet that I might find interesting. Most of his discoveries are worthwhile. Recently however he forwarded a link to a page that had my blood boiling within minutes. The offending article was on...

Making a Rosemary Garland

Making a Rosemary Garland

With the cooling fall weather, herb gardeners are busy harvesting and prepping the garden for winter. This includes some trimming of the shrubs that may have exceeded their alloted space. If one of those shrubs is rosemary, don't toss the clipped branches. Instead...

Cinnamon Pecan Scones

Cinnamon Pecan Scones

Here in Texas the pecan tree is a native so nearly everyone has a source nearby for pecans. I the spirit of the Lone Star State here are some classic scones with cinnamon and pecan to add a flavor kick.

Adding Herbs to Tea

Adding Herbs to Tea

There's nothing quite as annoying to a confirmed tea lover as living in a Coffee Nation. Coffee is the default drink everywhere you go. This is never more obvious than when attending a banquet. Near the end of the meal, almost every waiter you see will be smiling and...

Snickerdoodles – the Original  and Five Variations

Snickerdoodles – the Original and Five Variations

Snickerdoodles contain cream of tartar, an item I never used in anything else. A little digging on the Internet revealed that cream of tartar was first discovered as a by-product of wine making. Crystals of cream of tartar (aka potassium bitartrate) form on...

Fall Garlic Planting – Do It Now!

Fall Garlic Planting – Do It Now!

By the end of October the gardening year is winding down to the quiet months of winter. There are a few tasks left to do but most gardeners are thinking fondly of the coming long winter's nap. But wait...there's just one more thing to plant. Now is the time to get...

Adding Herbs to a Fall Wreath

Adding Herbs to a Fall Wreath

At last, the grip of summer is loosening and the daytime highs are settling down. Next week I plan to bring out my fall swags and candles. The other day I was at my local craft store and bought a vine wreath to add to the fall decor. It's nice as-is but I just know I...

Seven Herbs For Tex-Mex Foods

Seven Herbs For Tex-Mex Foods

Those of us living in the Southwest know it's always time for cool drinks and the fiery flavors of Tex-Mex foods. Many of the ingredients can easily be grown in your garden, even if you don’t live in the Lone Star State. Here are...

Herb Roasted Vegetables

Herb Roasted Vegetables

Roasting vegetables is a technique that is simple in execution and wonderful in results.  Most of us cook nearly everything at the moderate 350. This is fine for most baked goods and some casseroles but not for vegetables.  High heat carmelizes the outer layer of...

About Ann McCormick

I Believe

Books I Like