Garlic Confit

"Confit" means preserved in French. Mash the garlic into butter and spread on bread, or slip under chicken skin before roasting. From Grace Parish. Recipe published in Food & Wine: October, 2011.

Yield: 3 servings ( Serving Size: 1/2-pints )
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  • 6 head(s) garlic
  • 6 sprig(s) thyme
  • 3 small bay leaves
  • 3 dried red chiles
  • 2 cup(s) pure olive oil


  1. Peel the cloves from the 6 heads of garlic (about 2 cups). In a medium saucepan, combine the garlic cloves with the thyme, bay leaves, dried chiles and olive oil. Simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool. Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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