Remove outer layers of skins and chop off the top 1/3 of a bulb of Siberian garlic in order to expose the cloves. Drizzle with olive oil or a good quality chicken or duck fat. Place cut side down on a baking sheet or place in an ovenproof dish with lid or wrap with foil. Bake at 400ºF until completely soft and a little brownish in appearance. This will take 30-50 minutes depending on the size of the garlic bulb.
Squeeze the garlic from the cloves and use as is for a satisfying spread. I have frozen roasted Siberian in little blobs and used them throughout the winter to provide a subtle garlic flavour and underlying richness to winter stews and soups.