Pullum Frontonianum

Pullum frontonianum (chicken a la Fronto) is a dish from ancient Rome, found in Apicius, a cookbook from ancient Rome from the 4th or early 5th century. This is a fried chicken dish.

Ingredients

 * 1 fresh chicken (approx. 1-1.5kg)
 * 100ml oil
 * 200ml liquamen (use 200ml wine + 2 tablespoon salt)
 * 1 branch of leek
 * Fresh dill, saturei (use thyme or oregano), coriander, pepper to taste
 * A little bit of defritum (use syrup from canned figs)

Notes:
 * Liquamen is salty fish sauce, a condiment derived from fish that have been allowed to ferment.
 * Leek (Allium ampeloprasum var. porrum (L.) J. Gay) is a kind of vegetable belonging, to the Alliaceae (the onion family).
 * Saturei is a violet or white flowered kind of labiate plants which grows mainly in Southern Europe (Satureia hortensis).
 * Coriander (Coriandrum sativum), also commonly called cilantro in North America, is an annual herb in the family Apiaceae (which includes parsley and carrot).
 * Defritum is a reduction of must used by cooks and others in ancient Rome. It was made by boiling down grape juice (called must) in large kettles until it had been reduced by at least half. The sweetest defrutum was further boiled down into an even stronger concentrate called sapa.

Method

 * 1) Start to fry chicken and season with a mixture of liquamen and oil, together with bunches of dill, leek, saturei and fresh coriander.
 * 2) Then cook approximately 1 hour with 220 deg C in the oven.
 * 3) When the chicken is done, moisten a plate with defritum, put chicken on it, sprinkle pepper on it, and serve.

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