Pullum Parthicum (Parthian Chicken) is a traditional Ancient Roman recipe for a classic dish of chicken cooked in an earthenware casserole with a wine sauce flavoured with pepper, lovage, caraway and asafoetida. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Parthian Chicken (Pullum Parthicum).
Pullum Parthicum: pullum aperies a navi et in quadrato ornas. teres piper, ligusticum, carei modicum. suffunde liquamen. vino temperas. componis in cumana pullum et condituram super pullum facies. laser [et] vivum in tepida dissolvis, et in pullum mittis simul, et coques. piper aspersum inferes.
Translation
Parthian Chicken: Open the chicken at the rear and dress it on a square board. Pound pepper, lovage and a little caraway [in a mortar] and moisten with liquamen. Blend with wine. Set the chicken in a vessel made of Cumean clay and pour the sauce over it. Dissolve fresh laser in warm water and pour it over the chicken then cook. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1 chicken (about 1.5kg)
1 tsp freshly-ground black pepper
1/2 tsp lovage seeds (or celery seeds)
1/4 tsp caraway seeds
2 tbsp liquamen (fish sauce)
100ml white wine
1/8 tsp asafoetida
120ml hot water
Method:
Boil or braise the chicken until done. In the meantime, prepare the sauce.
Wash the chicken thoroughly and draw through the rear, if not already prepared. Place in an earthenware casserole dish.
Pound together the black pepper, lovage (or celery) seeds and caraway seeds in a mortar. Moisten with the liquamen (fish sauce) then mix in the white wine. Pour this sauce over the chicken. In the meantime, whisk together the asafoetida and hot water in a bowl. Pour over the chicken then add a lid to the pot.
Transfer to an oven pre-heated to 180°C and cook for about 120 minutes, or until the bird is completely tender. Place on a serving dish, pour over the sauce and serve.
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