Preheat oven to 375 degrees.

Cut the tops off your garlic. Leave the whole thing intact though, don’t pull out the cloves.

Now place how many you want in a non stick spray dutch oven. Cut side up.

Drizzle the top with oil olive. I find more is better. The less is more thing doesn’t apply to olive oil.

Sprinkle the top with some salt. Himalayan sea salt is nice.

Carefully pour in the chicken stock, making sure not to pour over the top of the garlic. Pour off to the side so you don’t ruin the olive oil salty goodness.

Place the lid on the dutch oven.

Pop it in your oven for 35-45 minutes. Cooking time will depend on the size of your garlic. Start checking at 30 minutes is my suggestion. If you need more stock feel free to add more.

Remove from oven.

You can remove it by sticking a knife in or if you’re a nutball like me you can just grab the whole bulb and squeeze it until all the cloves pop out. It is so fun to do.

Serve on bread, use in taters, or if you’re a nutball like me you can just pop pieces right in your mouth like grown up candy. Yum yum!