Pullum Elixum Ex Ius Suo

This recipe hails from the famed Roman culinary collection attributed to Apicius, a name synonymous with opulent ancient cooking. Transcribed in Renaissance Italy, this kitchen compendium collates centuries of food knowledge, offering a window onto Roman domestic and banquet life. Recipes like this boiled chicken, enriched with a complex sauce, reflect both luxury and resourcefulness—celebrating rare spices and the nuanced use of fish sauce for salty depth. Recorded in a manuscript penned in the late 15th century, this recipe bridges classical tradition and early modern transmission, preserving a taste of Roman gastronomy for future generations.

In Roman times, cooks would have used a large bronze or earthenware pot to gently simmer the bird. Herbs and spices were pounded together in a sturdy mortar with a pestle; liquids were measured by eye and ladled using basic wooden implements. The mixture would be combined over a fire, stirred with a wooden spatula or spoon, with the final sauce poured over or cooked with the chicken. No precise timing devices or fine measuring tools—just culinary experience and attentive hands guiding the process.