Nutrition Information (per serving)
8 (1 oz ea.)
4 oz garlic, peeled and chopped
1½ cups chicken stock
- In a small pot, bring chicken stock to a boil. Add garlic, reduce heat and simmer until most of liquid has evaporated and garlic has formed a paste.
- Transfer to blender container and puree until smooth. May be stored in refrigerator for up to 1 week.