Roasted Garlic Au Jus
 With the perfect hint of roasted garlic, this sauce is a simple classic. I like to use this when I make Citrus-Rosemary Roasted Chicken. You can substitute beef stock if you're cooking a roast. Makes 1 3/4 Cups.


Ingredients:
1 whole head garlic
1/2 teaspoon Worcestershire sauce
1 teaspoon extra-virgin olive oil
1 tablespoon tomato paste
1 teaspoon minced fresh parsley
1 1/2 quarts Roasted Chicken Stock
2 tablespoons arrowroot
Sea salt and freshly ground black pepper
2 tablespoons rice wine (mirin)


Instructions:
1. Preheat the oven to 350°F. Cut the whole head of garlic in half crosswise. Put the head back together, rub the outside with the olive oil, and cover with aluminum foil. Roast for 45 minutes. Let cool, unwrap, and squeeze out the garlic "meat".

2. Meanwhile, in a medium stockpot, bring the chicken stock to a boil, reduce the heat and simmer until the stock is reduced by 40 percent, about 1 hour.

3. Add the garlic "meat," tomato paste, wine, Worcestershire and parsley to the stock. Simmer for an additional 15 minutes.

4. In a small bowl, mix together the arrowroot and water with 2 tablespoons cold water. Add to the sauce and whisk for 2 minutes before serving. Season with sea salt and black pepper to taste. Store, covered, in the refrigerator for up to 3 days.
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