Roman cooks knew very well that chicken is a versatile meat. The Apicius cookbook contains all kinds of recipes with chicken: boiled, roasted, stuffed, served with spicy sauces, lacquered with marinade, and enriched with a hazelnut crust. But the range of poultry was much larger. Pigeons, ducks, geese, peacocks, pheasants, partridges, cranes, flamingos, thrushes, fig peckers, and ostriches: just give them to a Roman cook. He will make it into a Michelin-star dish, with which you can shine for your guests.
Ingredients
» 1 (organic) chicken » salt and pepper » 125 g hazelnuts » 2 sprigs of fresh thyme » 2 sprigs of fresh celery » 6 sprigs of fresh parsley » small pinch of saffron » 2 tsp dried mint » 2 tsp dried lovage » 100 ml…