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.

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