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Aliter Avem (Birds, Another Way)
Aliter Avem (Birds, Another Way) is a traditional Ancient Roman recipe for a classic dish of fowl stuffed with chopped olives that's boiled in lightly-spiced water to cook. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Birds, Another Way (Aliter Avem).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Aliter avem: in ventrem eius fractas olivas novas mittis et consutam sic elixabis. deinde coctas olivas eximes.
Translation
Birds, Another Way: Stuff the bird with fresh, chopped, olives. Sew it up and boil. Afterwards remove the cooked olives [and serve as an accompaniment].
Modern Redaction
Ingredients:
1 oven-ready chicken
300g pitted olives, chopped
3 tbsp liquamen
1 tsp freshly-ground
black pepper
1 tsp
aniseed
1 bunch
savoury herbs
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or celery seeds)
4 tbsp roasted hazelnuts, ground
4 tbsp dates, chopped
2 tsp honey
2 tsp red wine vinegar
250ml stock from boiling the chicken
120ml white wine
2 tbsp olive oil
Method:
Stiff the chicken with the chopped olives and sew closed the body openings. Place in a large pot, cover with plenty of water then add the liquamen, black pepper, aniseed and herbs. Bring to a boil, reduce to a brisk simmer and cook for about 80 minutes, or until the chicken is tender.
In the meantime, pound together the black pepper, lovage (or celery) seeds, the nuts and dates. Work in the honey and red wine vinegar then moisten with the white wine. Turn the sauce into a saucepan and work in the 250ml of stock from the chicken and the olive oil. Bring to a boil, reduce to a simmer and cook for about 20 minutes, or until thickened.
When the chicken is done, remove from the pan and take out the olives then arrange on a plate, pour over the sauce and serve the olives as an accompaniment.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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