Use Papery Garlic Skins to Give Broth Big Flavor
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#2YYGA)
Dealing with garlic skins has always been my least favorite part of peeling garlic. They either stick to my fingers or float about the kitchen, carried by slight breezes, before making their home atop random appliances. But I resent them no more, my dears, because it turns out they make a kick-ass broth.