RCI-MT.004.0683.001
Pullum Frontonianum
Pullum frontonianum (chicken à la Fronto) is a dish from ancient Rome, found in Apicius, a cookbook from ancient Rome from the 4th or early 5th century, which allegedly written by Marcus Gavius Apicius. This is a fried chicken dish.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 100 ml
- liquamen <ref>Liquamen is salty fish sauce200 mla condiment derived from fish that have been allowed to ferment. This is one of the basics of Roman cooking, it is salty in flavour. There are various fish sauces available in oriental shops. Alternative: 1 tablespoon of salt dissolved in 100 ml (3½ fl oz) of wine.</ref>
- branch of leek1 unit
- Fresh dill1 unitsaturei , coriander, pepper to taste
- A little bit of defrutum1 unit
Method
1
Cut the fresh chicken into large pieces, removing excess trussing or binding if present. Pat dry with cloth to remove surface moisture.
2
Heat the oil in a large Roman-style cooking vessel or heavy-bottomed pot over moderate heat until shimmering.
3 minutes
3
Place the chicken pieces into the hot oil and cook until they develop a light golden color on all sides, turning occasionally.
12 minutes
4
Pour the liquamen over the chicken pieces, ensuring they are mostly submerged in the liquid. If using the wine alternative, dissolve the salt in the wine first before adding.
5
Strip the leek into the pot along with the fresh dill (or saturei if using the traditional herb). Add coriander and pepper to taste.
2 minutes
6
Reduce the heat to low and allow the chicken to simmer gently, partially covered, until the meat is tender and cooked through.
25 minutes
7
Drizzle the defrutum (or fig syrup) into the broth while stirring gently to combine the sweet element with the savory cooking liquid.
2 minutes
8
Continue simmering for a final 3–5 minutes to allow the flavors to meld and the sauce to coat the chicken pieces evenly.
4 minutes
9
Transfer the chicken and its broth to a serving vessel, ensuring the leek and herbs are distributed throughout. Serve warm as was customary in Roman dining.