Roman Herbed Chicken
Pullum Frontonianum
from Marcus Gavius Apicius. De Re Coquinaria
1 Chicken (approx. 1.1-1.4kg (2½-3lb))
200ml (7 floz) Liquamen (Fish Sauce), or to taste
1 Leek, chopped
100ml (3½ floz) Olive Oil
Dill, finely chopped
Saturei (Summer Savory), finely chopped
Fresh Coriander, finely chopped
Pepper to taste
Dash of Defritum
Cut the chicken into portions.
Fry the chicken in oil to lightly brown.
Preheat oven to 220°C: 425°F: Gas 7
Place the chicken in an oven-proof dish adding the liquamen, leek and herbs.
Cook for approximately 1 hour, basting occasionally.
Remove from the oven add a dash of defritum and a sprinkle of pepper.
Serve.
Submitted by: John David
Email: The Foody UK and Ireland
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