Pullum Frontonianum (Chicken a la Fronto)

Makes 4 servings

"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."

Ingredients

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.
  3. Fry whole chicken over medium heat.
  4. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
  5. 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.
  6. Rub the bird with the mixture for a minute or so.
  7. Bake at at 425 degrees F (220 degrees C) for 1 hour, occasinally basting with the seasoning mixture. The chicken will look almost burnt when done.
  8. Moisten a plate with fig syrup, place chicken on it.
  9. Season with salt and pepper.
Makes 4 servings

   Date: Tue, 15 Jul 2003 22:11:39 -0500
   From: "Bruce R. Magee" <bmagee@garts.latech.edu>
     To: undisclosed-recipients: ;

-------- Original Message --------
Subject: [Apicius] Fwd: Pullum Frontonianum
Date: Mon, 22 Jul 2002 15:50:17 +0000
From: "Preston Pittman" <preston_pittman@hotmail.com>
Reply-To: Apicius@yahoogroups.com
To: apicius@yahoogroups.com

I'm forwarding another recipe I found at the Mediterranean group on Yahoogroups.com.  Channon, you asked about the originals of the recipes I posted.  I found all of them, except this one and the Greek Honey Cookies, at http://www.romans-in-britain.org.uk  There is a very large collection of recipes there, which they say are adapted from Roman recipes, but they do not give the originals.  Sorry.  I would like to see the originals, myself.  I like to actually cook this stuff, but I think its fascinating to read the original recipes in Latin, when I have the opportunity.

Preston

--- In Mediterranean@y..., Neris <neris@s...> wrote:
Pullum Frontonianum (Apicus Chicken)
Submitted by: Talia
 

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