Barbecued or Oven-Baked Shirt Dressed Garlic
From:	Gisele, Aylmer, Quebec, Canada
Comments:	Garlic is at the origin of the French name for sweater, 'chandail', and the abbreviation of 'marchand d'ail' [garlic merchant]. It was the woolen knit that Brittany merchants used to wear when they came to sell garlic at 'Halles de Paris', a market in Paris, at the end of the 18th Century. And while we wear sweaters, garlic makes its own shirt! What we call shirt dressed garlic, is a whole garlic bulb slowly cooked until garlic cloves become really creamy. They are then peeled and eaten, either with chicken, lamb or any white meat for example. The taste is then 1000 'leagues' from the violence of raw garlic, tasting almost like almond...You hardly can believe it? Try it!
Ingredients	Preparation
Barbecued 4 unpeeled garlic bulbs 3/4 cup [190 mL] chicken broth Few sprigs fresh thyme Salt and freshly groun pepper, to taste Oven Baked 4 unpeeled garlic bulbs Any roast or poultry	Barbecued Cut off 1/3rd from the top part of each unpeeled garlic bulb to uncover the top of cloves, as you would remove their 'hats'. This way, garlic bulbs will not 'explode' while heating. Into a small al foil container [that is to be thrown away], arrange garlic bulbs side-by-side, cut-end on top. Pour in chicken broth; add thyme sprigs and season with salt and pepper. Cover with al foil. Transfer onto barbecue rack. Barbecue until garlic peels resemble parchment and garlic cloves are trasnformed into a scented garlic puree, approximately 1 hour. Oven Baked Oven-baked shirt dressed garlic bulbs are also excellent. Cut off 1/3rd from the top part of each unpeeled garlic bulb to uncover the top of cloves; arrange all around a roast or a poultry. Sprinkle garlic with cooking juices while baking. Reserve a few of baked garlic cloves to mash, along with boiled potatoes...what a treat!