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Garlic Confit

Occasionally I will buy a bag of the pre peeled garlic when I am not happy with the fresh garlic bulbs in the produce section.

When I have that much garlic I love to make a confit. Confit refers to the process of slow cooking and storing food in fat. Confit is a French word that means "preserved." In the confit method, meats are cooked in fat for a long time at low temperatures. You can use the confit’d garlic to spread on a wonderful sliced baguette, or crostini. Use the oil to slather on chicken or meat before grilling.

You will need:

1 cup peeled garlic cloves

1 cup olive oil

Preheat oven to 250°. Place garlic and oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.

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