For the persillade: remove the skin from the garlic, remove the crust from the white bread. Crush the white bread in a hand mixer, add the parsley and garlic, whisk, perhaps passing through a fine-mesh sieve.
Season well with salt and freshly ground pepper, set aside.
Rinse garlic bulb, garlic stalks and thyme. In a large saucepan, bring water to a boil, add sea salt, and blanch garlic stalks for two to three minutes. Rinse in iced water, drain, cut into pieces five cm long.
Heat oven to 220 degrees.
Put the gitzi in the roasting pan and sprinkle with half of the butter – in flakes – and the thyme. Add garlic bulb and stalks, spread remaining butter flakes evenly over stalks.
Put the gitzi in the stove, after ten minutes turn it to the other side and roast for another twenty minutes, baste with the gravy. When the garlic stalks have taken color, remove and set aside.
Preheat the roasting rack in the stove.
Remove gitzi from heat, season with salt and pepper, transfer to a platter and rest for fifteen min.
For the sauce, place the roasting pan with the garlic on the kitchen stove and heat over medium heat, being careful not to burn the garlic. Extinguish with the cold water and scrape the drippings from the bottom with a wooden spatula and stir through.
Reduce the temperature to 1/3. Pass through a fine si
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