fermented garlic, chicken fat

[Guest guest]

OK, I have tried three times to use the NT garlic recipe for pickled garlic.

It says to put the garlic in at 300 degrees till it opens and can pick the

cloves out. I can't get them to open. They just cook to mush. Am I missing

something else that I am supposed to do at the beginning?

And for those that save the chicken fat, do you put it in the fridge?

Thanks.