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AMULATUM ALITER (Chicken fricassee)

AMULATUM ALITER (Chicken fricassee)

(Apic. 2, 2, 9) Ingredients:

  • Basically, chicken fricassee..
  • 1 whole chicken, deboned or 2 boneless, skinless thighs, 2 boneless, skinless breasts chopped into pieces
  • 2 bunches of leeks, usually 3-5 of them in a bunch cut into pieces and washed
  • 1 small bunch of dill weed, or about 1 tsp. dried
  • 3 qt. water or 1.5 qt. each chicken broth and water, keeping back 2 cups for later
  • black pepper to taste
  • celery seed to taste
  • 2/3 cup of rice flour
  • fish sauce to taste
  • 3 tbs. red wine

Disjoint a chicken and bone it. Place the pieces in a stew pan with leeks, dill and salt [water or stock] when well done add pepper and celery seed, thicken with rice [flour] add stock, a dash of raisin wine or must, stir well, serve with the entrees.

Take the chicken meat and place in a 1 gallon stock pot with the leeks, dill weed, and cooking liquid. Simmer until the chicken is done and the pieces of leek are tender. Add the rice flour to the 2 cups of reserved stock/water and blend well. Add the thickener and rest of the spices, turn the heat to low and simmer while stirring till thickened. If you want to substitute wheat flour for the rice, the flavor will change only slightly. You could also cut the recipe by half with no problem.

Archives of the ancient Recipes of Pompeii