Method:

Rub the head of garlic with oil, salt and pepper. Cut of root end to expose the ends of the cloves. If time permits marinate the head overnight in the refridgerator in oil mixed with fresh thyme and/or rosemary. Place oiled head in a small ceramic dish just big enough to hold the head along with the stock. Wrap securely with aluminum foil and roast in a 300F oven for 1 hour. After roasting, cool garlic then peel by squeezing the cloves. Store cloves in the fridge tightly wrapped.