Pullum Frontonianum (Apicus Chicken) So Tasty

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Pullum Frontonianum (Apicus Chicken)

When I turned into getting ready this dish, I turned into certain I would by no means do it again because I disliked managing the chook a lot. After tasting it, however, I'm certain I'm going to make it once more, as it's miles a number of the first-class fowl I've ever had. This is an ancient Roman recipe from the book of Apicus, so a few components are hard to find or I am unsure as to what they really 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 could use sweet and tangy steak sauce.

Ingredients :

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

Instructions :

Prep :	Cook : 4M	Ready in :

Notes :

A standardized recipe refers to a specific standard-of-use of particular metrics in cooking - Standard sizes, time, temperature, quantity, etc.. Abiding by this rule creates uniformity in kitchen produce, whether it is tangible or intangible.If this Pullum Frontonianum (Apicus Chicken) recipe fits your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the check out!If this Pullum Frontonianum (Apicus Chicken) recipe fits your family's preference, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!