Garlic Confit
"Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy. To preserve it, Grace Parisi simmers the cloves with dried red chiles and fresh thyme in olive oil under tender, then packs them in the oil. Mash the garlic confit in butter and spread it on bread or slip it under chicken skin before roasting...."
INGREDIENTS
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6 heads
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of garlic, cloves peeled (2 cups)
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6
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thyme sprigs
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3
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small bay leaves
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3
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dried red chiles, such as chiles de arbol
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2 cups
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pure olive oil
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