Ingredients: 8 whole garlic bulbs 4 tablespoons unsalted butter 1 teaspoon dried thyme 1 teaspoon fresh ground black pepper 1/2 teaspoon coarse salt 3/4 cup chicken stock

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Preheat oven to 350°.

Carefully remove the outer papery skin from the garlic heads, leaving the whole heads intact. Arrange the garlic heads in a small baking dish so that they fit comfortably. Dot with the butter, thyme, pepper, and coarse salt. Pour the stock into the dish. Cover the dish with aluminum foil and bake, basting frequently, for 1 hour. Uncover, and bake 15 minutes longer.