Pullum Frontonianum (Apicus Chicken) Chef John's Recipe

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Pullum Frontonianum (Apicus Chicken)

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 :

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

Instructions :

Prep :	Cook : 4 M	Ready in :

Notes :

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