Preheat oven to 400F.
Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1-inch. Discard the top. Place the garlic head onto a small sheet of foil. Drizzle with EVOO and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast for 55-65 minutes or until golden brown and soft. Remove and let cool slightly.
Meanwhile in a medium sauce pot combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring up to a simmer and then reduce the heat to low, cover, and cook for 30 minutes.
Add the reserved drippings to the pot along with the roasted garlic squeezed from the head. Stir and then remove from heat. Pour through a fine mesh strainer, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt if needed.
To make the slurry, combine 1/2 cup of cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
Bring the stock back up to a simmer over medium. Once simmering slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If it looks too loose make another slurry with the remaining cornstarch and slowly add in a little bit until you feel it thicken. Taste for seasoning.
Keep warm until needed.
Recipe Courtesy of Megan Mitchell
As seen on Food Network Kitchen
©2020 Megan Mitchell