[Sca-cooks] Chickens in Hochee-

[Johnna Holloway]

How large were the garlic gloves? Size of the bird?
The recipe says
Add garlic cloves whole, if very large halve.
This indicates it's done in about 45 minutes.

Alton Brown's recipe for 40 Cloves and a Chicken
takes an hour and half in an oven. He's using
1 whole chicken (broiler/fryer) cut into 8 pieces.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16200,00.html

James Beard's recipe calls for an hour and half too.
http://www.leitesculinaria.com/recipes/jbh/chick_40_cloves.html

Johnnae

> 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...
>