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    PULLUM FRONTONIANUM


    Source of Recipe


    the web

    Recipe Introduction


    Roman Chicken a la Fronto

    List of Ingredients




    1 fresh chicken (approx. 1-1.5kg)
    100ml oil
    200ml Liquamen, or 200ml wine + 2 tsp salt
    1 branch of leek
    fresh dill, Saturei, coriander, pepper to taste
    a little bit of Defritum

    Recipe



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

 

 

 

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