Chicken or Suckling Pig in Conchicla Style (Pea-Stuffed)

Ingredients

• chicken or suckling pig (pullus vel porcellus)
• peas (pisa)
• brains (cerebella)
• Lucanian sausages (Lucanicae)
• pepper, lovage, oregano, ginger (zingiber)
• liquamen (Roman fermented fish sauce)
• passum (raisin/sweet wine)
• wine
• caul (omentum)

Instructions

1. Debone the chicken (or suckling pig) from the breast, straighten the thighs, and tie with a skewer.
2. Prepare a stuffing of washed peas, brains, Lucanian sausages, and the rest.
3. Grind pepper, lovage, oregano, ginger; moisten with liquamen; balance with passum and wine; boil and add a little.
4. Stuff the bird in alternating layers, wrap in caul, cover, and bake slowly; serve.