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.