Pullum Frontonianum (Chicken a la Fronto) is a traditional Ancient Roman recipe for a chicken roasted on a bed of leeks and flavoured with herbs, spices, olive oil and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Pullum Frontonianum.
Pullum Frontonianum: pullum praedura, condies liquamine, oleo mixto, cui mittis fasciculum anethi, porri, satureiae et coriandri viridis, et coques. ubi coctus fuerit, levabis eum, in lance defrito perungues, piper aspargis et inferes.
Translation
A parboiled chicken marinaded in a pickle of broth, mixed with oil, to which is added a bunch of dill, leeks, savory and green coriander. Finish it in this broth. When done, take the chicken out, dress it nicely on a dish, pour over the sauce, coloured with reduced must, sprinkle with pepper and serve.
Ingredients:
1 fresh chicken (1–1.5kg)
100ml olive oil
200ml liquamen
1 leek
pinch each of fresh dill, savory, coriander seeds, pepper
small bunch coriander
1 tbsp defritum
Method:
Fry the chicken to start browning the skin and season with a mixture of liquamen and oil. Place on a bed of leeks in an oven-proof dish and sprinkle with the remaining liquid ingredients and the herbs. Cook in the oven for approximately 1 hour at 220°C.
Once the chicken is done, moisten a plate with Defritum, place the chicken on this and season with freshly-ground pepper.
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