Set up the oven at 350℉
Loosely wrap the head of garlic in aluminum foil. Bake until very soft, 40 to 60 minutes.
Place the butterand parsley in a small mixing bowl and beat with a wooden spoon until light and combined. Cut the garlic head in half through the cloves and squeeze the garlic from each half into the flavored butter. Season with salt and beat to mix.
lay a square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm.
The flavored butter will keep for up to 14 days in the refrigerator or up to 12 months in the freezer. To use, unwrap the roll and cut crosswise into ½-inch slices.
