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My review
Pullum Frontonianum (Apicus Chicken)
7 made it |
4 reviews
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GODGIFU
"When I was preparing this dish, I was certain I would never do it again because I disliked handling the chicken so much. After tasting it, however, I'm certain I'm going to make it again, as it is some of the best chicken I've ever had. This is an ancient Roman recipe from the book of Apicus, so some ingredients are hard to find or I am uncertain as to what they actually are. For Saturei I used dried rose petals, for Liquamen I used 1 cup wine plus 1 tbs salt, and instead of Defritum (fig syrup), you can use sweet and tangy steak sauce."
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Ingredients
servings 1137Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
- Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
- Place chicken in a baking dish large enough to hold it along with the seasoning mixture--both what was in the pan and what you didn't use. Rub the bird with the mixture for a minute or so.
- Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.
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3/3/2005
Saturei is summer savory (satureja hortensis). Savory is found in any supermarket along with thyme and other herbs and spices. If you cannot find it thyme is a close substitute, but dried savory...
3/6/2003
Note: Liquamen is a salty fish sauce, usually substituted by salt alone; Defritum is a very thick fig syrup (i.e. canned fig syrup boiled down to 1/3 volume); and Saturei is a white-flowered Eu...
2/1/2009
My daughter had to make this for her Latin class. I had no problem finding dried rose petals (very inexpensive) at the local health food store, and substituted fresh dill for 1.5 tbs. dried, and...
1/3/2008
This was amazing without the fig sauce I served it to my Latin class and everyone want another piece. A great ancient recipe!!!