Dill Chicken
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- chicken
- honey
- liquamen (Roman fermented fish sauce)
- pepper
Instructions
- Temper the dilled sauce with a little honey and liquamen.
- Dry the cooked chicken, score it, and work the sauce into the cuts to soak in.
- Roast it, baste thoroughly with its own juices, and serve sprinkled with pepper.