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Pullum Frontonianum (Apicus Chicken)

By: 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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 271 people have saved this

What to Drink?

Wine Pinot Grigio
 

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (3 pound) whole chicken
  • 1/2 cup olive oil
  • 1 cup red wine
  • 1 teaspoon salt
  • 1 leek, bulb only, chopped
  • 1/4 cup chopped fresh dill weed
  • 1/3 cup saturei (dried rose petals)
  • 2 tablespoons ground coriander seed
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • salt to taste
  • 1/2 cup syrup from canned figs

Directions

  1. Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1129 | Total Fat: 85.7g | Cholesterol: 255mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by Wonder Wanda 
Note: Liquamen is a salty fish sauce, usually substituted by salt alone; Defritum is a very... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2005 by SALADBURNET 
Saturei is summer savory (satureja hortensis). Savory is found in any supermarket along with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2009 by MaryAnne 
My daughter had to make this for her Latin class. I had no problem finding dried rose petals... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by tallpplRkool95 
This was amazing without the fig sauce I served it to my Latin class and everyone want another... MORE

 
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