[Sca-cooks] Chickens in Hochee-

[Laura C. Minnick]

At 06:42 PM 5/31/2005, you 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?
>
>Did you use stewing chicken, or roasting chicken? or one of those
>massively juicey Purdue  Turkey-Chickens as Christopher calls them?

Uh... it was a whole chicken that was in the meat case. I picked out one 
that looked like it would fit in the big pot in my tourney gear. No clue if 
it was any special kind.

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

Yeah, it didn't say, which was kind of what threw me, because usually they 
are specific about that sort of thing.

Turkey-Chickens? What are those?

'Lainie
___________________________________________________________________________
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