I'm making dinner for friends later this week and want to make Olney's Chicken with 40 Cloves of Garlic. This weekend I made a test batch using some cheap, supermarket chicken. The test batch was disappointing because there was an inordinate amount of fat and liquid discharged from the chicken (all complete legs). I cannot recall seeing this problem in earlier preparations of this dish, but it's been quite a few years since I made it, and my memory may be faulty. Is this abundance of fat and liquid typical of the dish, or might it have been the result of fattier and water-logged chicken? If the latter, might better quality, perhaps air-chilled, chicken help the problem? If typical of the dish, any suggestions to minimize the effect of chicken pieces swimming in fatty water? One thought I had is to put the chicken on a rack along with the garlic, and let the bouquet garni rest on the vessel bottom to impart flavor and aroma via the liquid. Comments?