Click on the image, above to submit to Pinterest.
Pullus Farsilis (Chicken with Liquid Filling)
Pullus Farsilis (Chicken with Liquid Filling) is a traditional Ancient Roman recipe for a baked chicken stuffed with a mixture of oats, minced meat and eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Pullus Farsilis.
prep time
20 minutes
cook time
90 minutes
Total Time:
1100 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesBeef RecipesChicken RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Pullus farsilis: pullum sicuti liquaminatum a cervice expedies. teres piper, ligusticum, gingiber, pulpam caesam, alicam elixam, teres cerebellum ex iure coctum, ova confringis et commiscis, ut unum corpus efficias. liquamine temperas et oleum modice mittis, piper integrum, nucleos abundantes. fac impensam et imples pullum vel porcellum, ita ut laxamentum habeat.
Translation
Empty the chicken through the aperture of the neck so that none of the entrails remain. Crush pepper, lovage, ginger, cut meat cooked spelt, besides crush brains cooked in the chicken broth, break eggs and mix all together in order to make a solid dressing; add broth to taste and a little oil, whole pepper, plenty of nuts. With this dressing stuff either a chicken or a suckling pig, leaving enough room for expansion.
Ingredients:
1 fresh chicken (1–1.5kg)
300g minced meat (half beef, half pork)
100g finely-ground oats
2 eggs
250 ml white wine
1 tbsp olive oil
1 tbsp
lovage seeds (or celery seeds)
¼ tsp ground
ginger
¼ tsp ground
black pepper
1 tsp
green peppercorns
50g pine kernels
liquamen (to taste)
Method:
Spread the oats on a baking tray and cook in a hot oven for about eight minutes until they start to brown.
Mix together the lovage, ginger, minced meat and baked oats. Add the eggs and mix until the ingredients bind into a smooth mass. Season with Liquamen and add the olive oil, whole peppercorns and pine kernels. Use this mixture as a stuffing for the chicken.
Cook for about 80 minutes in a hot oven (220°C).
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.
%20Recipe)