[Sca-cooks] Chickens in Hochee-

[Sue Clemenger]

Well, my first thought would be to make the garlic pieces smaller, so 
that they'd have a better chance of cooking thoroughly.  The original 
doesn't specify treatment for the herbs OR the garlic (or the grapes, 
for that matter).  The redaction has you cutting up the herbs, so it's 
not too far a stretch to chop the garlic, I'd think (and something along 
those lines is mentioned--something about cutting really large cloves in 
half).
--maire (no need to unpack because I-blissfully-stayed home this past 
weekend)

Laura C. Minnick wrote:

> 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...