[Sca-cooks] Chickens in Hochee-

[Jadwiga Zajaczkowa / Jenne Heise]

> 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?

Did you use stewing chicken, or roasting chicken? or one of those 
massively juicey Purdue  Turkey-Chickens as Christopher calls them?

Also, I wouldn't use whole cloves based on the recipe, myself; it 
doesn't say, though.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"All of us have special ones who have loved us into being. Would you 
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