Pullum Frontonianum (Apicus Chicken) You Have To Try

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Pullum Frontonianum (Apicus Chicken)

When I changed into getting ready this dish, I became certain I would in no way do it once more due to the fact I disliked handling the chook so much. After tasting it, but, I'm certain I'm going to make it again, as it's far a number of the satisfactory fowl I've ever had. This is an historical Roman recipe from the e-book of Apicus, so a few components are tough to find or I am uncertain as to what they surely are. For Saturei I used dried rose petals, for Liquamen I used 1 cup wine plus 1 tbs salt, and rather than Defritum (fig syrup), you could use candy and tangy steak sauce.

Ingredients :

• 1 (3 pound) entire chicken
• ½ cup olive oil
• 1 cup crimson wine
• 1 teaspoon salt
• 1 leek, bulb best, chopped
• ¼ cup chopped fresh dill weed
• ⅓ cup saturei (dried rose petals)
• 2 tablespoons floor coriander seed
• ½ teaspoon floor black pepper
• 2 tablespoons olive oil
• salt to flavor
• ½ cup syrup from canned figs

Instructions :

Prep :	Cook : 4M	Ready in :

Notes :

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