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Pullum Paroptum (Lightly-roasted Chicken)

Pullum Paroptum (Lightly-roasted Chicken) is a traditional Ancient Roman recipe for a classic dish of chicken pieces roasted in an asafoetida, pepper, oil and fish stock and parsley marinade. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Lightly-roasted Chicken (Pullum Paroptum).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesAncient Roman Recipes

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Original Recipe


Pullum Paroptum (from Apicius' De Re Coquinaria) VI, viii, 7


Pullum paroptum: laseris modicum, piperis scripulos sex, olei acetabulum, liquaminis acetabulum, petroselini modice.

Translation


Lightly-roasted Chicken: Use a little laser, a teaspoon of pepper, 35ml each of oil and liquamen and a little parsley.

Modern Redaction

Ingredients:

8 chicken thighs or drumsticks
1 tsp freshly-ground black pepper
1/8 tsp asafoetida
60ml olive oil
60ml liquamen (fish sauce)
2 tbsp parsley, finely minced

Method:

Whisk together the black pepper, asafoetida, olive oil and liquamen in a bowl. Mix in the parsley then add the chicken pieces and toss to coat. Place in a shallow dish, cover and set aside in the refrigerator to marinate over night.

The following day, place the chicken in a roasting tin. Pour over any excess marinade, cover with foil then transfer to an oven pre-heated to 180°C and roast for about 40 minutes, or until the chicken pieces are cooked through.

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.