Last night I roasted a bunch of garlic for a bouilliabaisse.  When I got done I squeezed all of the garlic out and had the skins left over.  I thought, I hate to throw these away because there is still a lot of goodness left in here.  I threw the skins into my shrimp stock that I was making.  It gave it a wonderful flavor.  So next time you roast garlic throw the skins and some salt into a small pot.  Add some water and simmer for about 20 minutes on low and strain.  You’ll have a delicious broth.