04/19/2013 10:18 am ET Updated Jun 19, 2013

The Beauty of Garlic Confit

Jeffrey de Picciotto

Garlic Confit
gives you all the flavor and texture of oven-roasted garlic without the mess of handling mushy cloves and sticky garlic paper.

This process removes the sharp (sometimes bitter) quality of raw garlic, making the confit a great option to shove under the skin of a roasting chicken. Plus, there are a myriad of ways you could use that newly-garlic-infused olive oil.

Traditionally, the French technique of garlic confit keeps the cloves blonde (without color), but I like the flavor of letting it go a little further until the cloves are golden brown.

See more about garlic and other techniques at FudeHouse.

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