Name: Chicken in its Own Broth (Pullum Elixum ex Iure Suo)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1 cooked chicken; 1/2 tsp freshly-ground black pepper; 1/2 tsp cumin seeds; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp fennel seeds; 1 tsp fresh mint, finely chopped; pinch of rue (or rosemary), finely chopped; pinch of asafoetida; 1 tbsp wine vinegar; 4 tbsp dates, finely chopped; 450ml water; 50ml liquamen; 2 tsp olive oil

Click on the image, above to submit to Pinterest.

Pullum Elixum ex Iure Suo (Chicken in its Own Broth)

Pullum Elixum ex Iure Suo (Chicken in its Own Broth) is a traditional Ancient Roman recipe for a classic dish of chicken served in a date, spice, herb, honey, vinegar, stock and olive oil dressing. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Chicken in its Own Broth (Pullum Elixum ex Iure Suo).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Spice Recipes Herb Recipes Chicken Recipes Fowl Recipes Ancient Roman Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Original Recipe

Pullum Elixum ex Iure Suo (from Apicius' De Re Coquinaria) VI, viii, 8

Pullum elixum ex iure suo: teres piper, cuminum, thymi modicum, feniculi semen, mentam, rutam, laseris radicem, suffundis acetum, adicies caryotam et teres. mel, aceto, liquamine et oleo temperabis. pullum refrigeratum et siccatum mittis, quem perfusum inferes.

Translation

Chicken in its Own Broth: Pound pepper, cumin, a little thyme, fennel seed, mint, rue and laser root [in a mortar]. Moisten with vinegar. Add dates and pound. Blend with honey, vinegar, liquamen and olive oil. Cool and dry the chicken, pour over the sauce and serve.

Modern Redaction

Ingredients:

1 cooked chicken

1/2 tsp freshly-ground black pepper
1/2 tsp cumin seeds
1 tsp fresh thyme leaves, finely chopped
1/4 tsp fennel seeds
1 tsp fresh mint, finely chopped
pinch of rue (or rosemary), finely chopped
pinch of asafoetida
1 tbsp wine vinegar
4 tbsp dates, finely chopped
450ml water
50ml liquamen
2 tsp olive oil

Method:

Pound together the black pepper, cumin seeds, thyme leaves, mint, rue (or rosemary) and asafoetida in a mortar. Work in the white wine vinegar then pound in the dates. Now stir in the water, liquamen and olive oil.

Place the chicken in a large pot and pour over the sauce. Bring to a simmer, cover the pan tightly and cook for about 30 minutes, basting occasionally, or until the chicken is heated through and flavoured with the sauce.

Serve hot.

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.