How Ancient Romans Prepared Parthian Chicken Using Exotic Spices and Fermented Fish Sauce
In short: This video recreates Pullum Parthicum, a Roman dish from the 4th century. It explores the unique flavor profile created by combining pungent asafoetida, lovage, and liquamen, offering a rare look at the culinary habits of the Roman Empire through a historical lens.
Pullum Parthicum, or Parthian Chicken, is a dish documented in the ancient Roman cookbook De Re Coquinaria. The recipe calls for a specific blend of ingredients that reflect the era's bold palate, including black pepper, caraway seeds, and lovage—a herb that can be substituted with celery leaf today. The sauce relies on liquamen, a fermented fish condiment known as garum, which provides a savory depth similar to modern Asian fish sauce.
The preparation involves spatchcocking the chicken and cooking it in an earthenware pot with wine and a solution of asafoetida, a resinous spice known for its strong aroma. By following the 4th-century instructions, the dish is baked at 450°F (230°C) for approximately 40 to 45 minutes. The result is a historical meal that balances sharp, earthy, and fermented notes, illustrating how Roman cooks utilized complex seasoning to transform simple poultry.
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- Summary by Intellect · source: The Strange Flavor of Parthian Chicken from Ancient Rome
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