[Sca-cooks] Chickens in Hochee-

[Laura C. Minnick]

I made the Chicken in Hochee (from COI- Cariadoc has it with his redaction 
at http://www.pbm.com/~lindahl/cariadoc/poultry.html#3 ) in camp Sunday 
evening (along with Losyns, some asparagus, and a Tart of Strawberye) and 
it was a hit- but there was one part I wasn't happy with- the garlic didn't 
cook through. The recipe doesn't say anything about the garlic being 
already cooked, but the cloves weren't cooked when I unstuffed the chicken, 
even though the chicken was falling off the bones. The garlic was still 
crunchy, and quite hot.

Might there have been a step left out? Or did the writer mean cooked garlic 
and neglected to mention it? I think it was very good as is, but would be 
spectacular with the garlic cooked through. Any thoughts? Bueller?

'Lainie
-still unpacking...
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O it is excellent to have a giant's strength; but it is tyrannous To use it 
like a giant--Shakespeare, Measure for Measure, Act II