Cooking Method & Instructions:

Start to fry chicken and season with a mixture of Liquamen (a salty fish sauce which can be replaced by salt) and oil, together with bunches of dill, leek, Saturei and fresh coriander. Then cook approximately 1 hour with 220 deg C in the oven. When the chicken is done, moisten a plate with Defritum (thick fig syrup), put chicken on it, sprinkle pepper on it, and serve.

Chicken and Leek Recipe
The above Ancient Roman recipe for Chicken and Leek is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!

Chicken and Leek Recipe
The content of this Chicken and Leek Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".