Categories: Appetizers, Cheese/eggs, Ew 
      Yield: 4 servings 
  
      4    Plump heads of garlic 
    3/4 c  Defatted reduced-sodium 
           Chicken stock 
      8    Sprigs, up to ... 
     10    Sprigs fresh thyme 
           Salt & freshly ground black 
           Pepper to taste 
      4 oz Log creamy goat cheese, 
           Cut into 4 portions 
      4 sl Lightly toasted sourdough or 
           Peasant bread 
  
  Preheat oven to 400 degrees.  With a sharp knife, cut off and discard 
  the upper third of each garlic head, exposing the cloves.  (Leave the 
  skin intact below the cut.)  Set the garlic heads, cut-side up, in a 
  small baking dish or grating dish just large enough to hold them. 
  Pour chicken stock over the garlic, add thyme sprigs and season 
  lightly with salt and pepper.  Cover the dish tightly with heavy-duty 
  aluminum foil and bake for 1 hour, or until each clove is soft to the 
  touch and the skin resembles lightly browned parchment.  Serve the 
  garlic with the cooking juices spooned over and pass goat cheese and 
  bread separately.  To eat, break off a piece of bread and spread with 
  a small amount of cheese, then scoop out the garlic puree from one of 
  the cloves with the tip of a knife and spread on top.