Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives)

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Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives)

Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives) is a traditional Ancient Roman recipe for a classic dish of chicken stuffed iwth olives preserved in wine and herbs that's boiled until cooked. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled Chicken with Columbadian Olives (Pullum cum Olivis Columbadibus).

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

Rating:

Tags : Chicken Recipes Fowl Recipes Ancient Roman Recipes

Original Recipe

Pullum cum Olivis Columbadibus (from Apicius' De Re Coquinaria) VI, viii, 11

<Pullum> ... olivis columbadibus, non valde ita ut laxamentum habeat, ne dissiliat dum coquitur in olla, submissus in sportella. cum bullierit, frequenter levas et ponis ne dissiliat.

Translation

[Chicken:] [Use] Colymbadian olives. Do not over-stuff the chicken, but leave a little space, lest it burst apart whilst cooking. The chicken should be lowered, in a basket, into the cooking pot and raised from time to time during boiling, and lowered [again] to prevent it from bursting.

Modern Redaction

Ingredients:

1 prepared chicken (about 1.8kg)
300g olives preserved in herbed oil
salt and freshly-ground black pepper, to taste

Method:

Thoroughly wash and dry the chicken then season inside and out with salt and black pepper. Sew the neck opening closed then stuff the body cavity with the olives (do not pack too tightly). Now use twine to sew the rear opening closed.

Bring a large pan of lightly-salted water to a boil. Add the chicken to a basket and carefully lower into the pan. Return to a boil and cook for about 100 minutes, or until the chicken is cooked through and tender (lift the chicken every 15 minutes or so, just to make certain it does not burst during cooking.

When tender, open the chicken and serve on a bed of the olive stuffing.
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.