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Pullum Frontonianum (Chicken a la Fronto)
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.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Herb RecipesChicken RecipesFowl RecipesAncient Roman Recipes
Original Recipe
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.
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.
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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