Stuffed Chicken
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- chicken
- pepper
- lovage
- ginger
- chopped meat (forcemeat)
- emmer groats
- brains
- eggs
- liquamen (Roman fermented fish sauce)
- olive oil
- pine nuts
Instructions
- Bone the chicken from the neck.
- Pound pepper, lovage, ginger, chopped meat and boiled emmer groats with brains cooked in stock; mix in beaten eggs to form one mass.
- Temper with liquamen, add a little oil, whole peppercorns and plenty of pine nuts.
- Fill the chicken (or suckling pig, or a boned capon), leaving room so it does not burst, and cook.