Cooking Method & Instructions:

Ground pepper, Liebstoeckl (celery), ginger, minced meat and cooked groats. Add
eggs and mix until smoofh. Season with Liquamen (a salty fish sauce which can be replaced by salt), add oil, whole peppercorns and stonepine kernels. Fill this dough into the chicken. Cook approximately 1 hour with 220 deg C in the oven.

Chicken with Stuffing Recipe
The above Ancient Roman recipe for Chicken with Stuffing 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 with Stuffing Recipe
The content of this Chicken with Stuffing 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".