Re- SC - chicken on string

[Mark Schuldenfrei]

  Thanks. But I'm not sure why you would want to do this. If this isn't
  for pre-cooking the root vegetables before they go in the pot, why
  would you want to do it? Does it seal the outside so that the juices
  dripping from the chicken don't make the vegetables soggy? It doesn't
  seem to be for easing the peeling of the vegetables, which was another
  use of parboiling mentioned.

Please recall that Donna Kenton suggested par-boiling the vegetables.  I
dunno why she did this.  I'd cook them completely, actually.

	Tibor
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