[Sca-cooks] Chickens in Hochee-

[Phil Troy / G. Tacitus Adamantius]

On May 31, 2005, at 4:28 PM, Laura C. Minnick wrote:

> If I'd left the chicken in the broth that long, it would fall apart  
> (as it was, I had a hard time getting it out of the pot), which  
> would rather defeat the purpose of stuffing it, I'd think. So I'm  
> back to wondering how the garlic and the chicken are done through  
> at the same time.

I assume that either the garlic cloves are smaller in period, or the  
chickens tougher, or both. While I'm not suggesting this recipe was  
done with a boiling fowl, you might get better results with either a  
free-range or even a Kosher roasting chicken, either of which might  
need longer cooking.

Adamantius



"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04