Roman Stuffed Chicken
Pullus Fusilis
from Marcus Gavius Apicius. De Re Coquinaria
1 Chicken (approx. 1.1-1.4kg (2½-3lb))
275g (10oz) Minced Meat (half Beef, half Pork)
120ml (4 floz) White Wine
110g (4oz) Toasted Oats
50g (2oz) Pine Nuts, chopped
2 Eggs, beaten
1 tbsp Olive Oil
1 tbsp Lovage or Parsley
1 tsp Green Peppercorns
¼ tsp Ground Ginger
¼ tsp Ground Pepper
Liquamen (Fish Sauce), to taste
Preheat oven to 220°C: 425°F: Gas 7
Mix together the minced meat, oats, herbs and spices.
Add the eggs and enough wine to produce a smooth mixture.
Stuff the chicken with the mixture.
Place the stuffed chicken in an oven-proof dish and brush with oil and season.
Cook for approximately 1 hour or until browned.
Submitted by: John David
Email: The Foody UK and Ireland
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