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Pullum Anethatum (Aniseed Chicken)
Pullum Anethatum (Aniseed Chicken) is a traditional Ancient Roman recipe for a classic dish of a boiled chicken, the skin of which is scored, coated in an aniseed, date and mint sauce with boiled wine and honey before being roasted to colour. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aniseed Chicken (Pullum Anethatum).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesChicken RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Pullum anethatum: mellis modice, liquamine temperabis. levas pullum coctum et sabano mundo siccas, caraxas et ius scissuris infundis, ut combibat, et cum combiberit, assabis et suo sibi iure pinnis tangis. piper aspersum inferes.
Translation
Aniseed Chicken: Mix the above aniseed sauce with a little honey and liquamen. Lift the cooked chicken from its pan and dry with a linen cloth. Score [the skin of the bird] and pour the sauce into the incisions so that it is completely absorbed. Then roast the chicken, brushing it with a feather dipped in its own juices. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 chicken (about 1.5kg)
For the Sauce:
1/4 tsp
aniseed
1 tsp dried mint, crumbled
pinch of
asafoetida
1 tbsp white wine vinegar
4 dates, finely chopped
100ml chicken stock
1/4 tsp mustard seeds, ground
3 tbsp olive oil
120ml
defritum
1 tbsp liquamen (fish sauce)
1 tbsp honey
freshly-ground black pepper
Method:
Boil or braise the chicken until done. In the meantime, prepare the sauce.
Grind together the aniseed, mint and asafoetida in a mortar. Blend in the vinegar then pound in the dates until smooth. Mix in the chicken stock, ground mustard, olive oil, defrutum, liquamen and the honey then whisk until smooth.
When boiled, remove the chicken from the pan and pat dry. Score the skin then brush with the sauce. Place in a roasting tin and pour over the remaining sauce. Place in an oven pre-heated to 180°C and roast for about 30 minutes, basting frequently with the pan juices, or until nicely browned. Remove the chicken from the roasting pan, sprinkle with freshly-ground black pepper and serve.
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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