Garlic Stock - cooking recipe

Ingredients

3 heads garlic
10 cups water
2 -3 bay leaves
8 whole black peppercorns
1/2 teaspoon salt
2 potatoes, scrubbed and coarsely chopped
2 -3 stalks celery, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1/4 teaspoon dried thyme or 4 sprigs fresh thyme
4 sprigs fresh parsley

Preparation

Remove the loose, papery outer skins of the heads of garlic and break them apart into cloves.
(there is no need to peel the cloves.) Combine all of the ingredients in a large pot and bring them to a boil.
Cover lower heat, and simmer for 1 hour.
Strain the stock and use it right away, or refrigerate it in a sealed container for up to 4 days, or freeze up to 6 months.