Pullum Frontonianum (Apicus Chicken)


1 (3 pound) whole chicken
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
1 leek, bulb only, chopped
1/4 cup chopped fresh dill weed
1/3 cup saturei (dried rose petals)
2 tablespoons ground coriander seed
1/2 teaspoon ground black pepper
2 tablespoons olive oil
salt to taste
1/2 cup syrup from canned figs


Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.

Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.

Place chicken in a baking dish large enough to hold it along with the seasoning mixture–both what was in the pan and what you didn’t use. Rub the bird with the mixture for a minute or so.

Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.