Afloyd.63 net.cooks utcsrgv!utzoo!decvax!ucbvax!ihnss!houxi!npois!harpo!floyd!amicus Sat Feb 6 11:44:04 1982 Coq Pui a la Pfui This is one of my favorite chicken recipes, but it takes a bit of daring the first time you try it. Coq Pui a la Pfui (40-garlic Chicken) 40 cloves garlic 1 3-5 pound chicken Preheat oven to 350F. Peel garlic cloves, and place inside and around chicken. Cook in oven 20-25 min per pound, basting frequently. Open windows and eat. Even if you are not a garlic freak, this is a very tasty dish. The garlics mellow out nicely when they bake, and the chicken meat gets a nice garlic flavor. The garlics may be eaten as they are, or are very good spread on bread. Your landlord might not like it if he lives upstairs. There are several ways to test a chicken for done-ness. First, the chicken producer might have done you the favor of putting a heat-sensitive indicator in the breast (Frank Perdue does this on the east coast). Second, you can prick the thigh and see if the juice runs clear. Third, you may wiggle the drumstick; when the chicken is ready, it will feel loose. This last method is nice because the more done it is, the looser the drumstick is, so it can be calibrated to your personal tastes. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.