This Pullus Fusilis is a stunning centerpiece inspired by ancient Roman cuisine, featuring a whole chicken stuffed with a rich mixture of minced beef and pork, oat groats, and aromatic herbs. As the chicken roasts, the filling absorbs the juices and white wine, creating a moist, flavorful interior that contrasts beautifully with the crispy skin. The addition of Liebstoeckl (mugwort), ginger, and stone-pine kernels adds a unique, earthy depth typical of historical recipes. Perfect for a special dinner party or a festive holiday meal, this dish offers a delicious journey back in time with every bite. It’s hearty, sophisticated, and sure to impress guests with its complex flavors and impressive presentation.
PULLUS FUSILIS (Chicken With Liquid Filling)
Description
This Pullus Fusilis is a stunning centerpiece inspired by ancient Roman cuisine, featuring a whole chicken stuffed with a rich mixture of minced beef and pork, oat groats, and aromatic herbs. As the chicken roasts, the filling absorbs the juices and white wine, creating a moist, flavorful interior that contrasts beautifully with the crispy skin. The addition of Liebstoeckl (mugwort), ginger, and stone-pine kernels adds a unique, earthy depth typical of historical recipes. Perfect for a special dinner party or a festive holiday meal, this dish offers a delicious journey back in time with every bite. It’s hearty, sophisticated, and sure to impress guests with its complex flavors and impressive presentation.Ingredients
Directions
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Preheat your oven to 220°C (425°F).
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Cook the oat groats according to package instructions until tender, then drain and let cool slightly.
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In a large bowl, combine the cooked groats, minced beef, minced pork, ground pepper, Liebstoeckl, and ground ginger.
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Add the eggs and mix thoroughly until you have a smooth, cohesive mass.
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Season the mixture with Liquamen or salt to taste, then stir in the oil, whole green peppercorns, and stone-pine kernels.
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Stuff the chicken cavity generously with the meat and groat mixture.
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Place the stuffed chicken in the prepared roasting pan.
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Roast in the preheated oven for approximately 1 hour, or until the chicken is golden brown and cooked through.
Note
Liebstoeckl (mugwort) is a traditional herb in ancient Roman cooking. If unavailable, you can substitute with a mix of sage and thyme for an earthy flavor profile.
Liquamen was a fermented fish sauce used in antiquity. For a modern substitute, use fish sauce or soy sauce, adjusting the salt accordingly.
Ensure the chicken is fully cooked by checking that the juices run clear when pierced with a knife.
Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
