PULLUS FUSILIS (Chicken With Liquid Filling)
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.
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
- 1 fresh chicken (approx. 1-1.5kg)
- 300g minced meat (half beef, half pork)
- 100g groats (of oat)
- 2 eggs
- 250ml white wine
- 1 tblsp oil
- 1 tblsp Liebstoeckl
- 1/4 tsp ground ginger
- 1/4 tsp ground pepper
- 1 tsp green peppercorns
- 50g stone-pine kernels
- Liquamen or salt to taste
Directions
- 1 Preheat your oven to 220°C (425°F).
- 2
Cook the oat groats according to package instructions until tender, then drain and let cool slightly.- 3
In a large bowl, combine the cooked groats, minced beef, minced pork, ground pepper, Liebstoeckl, and ground ginger.- 4
Add the eggs and mix thoroughly until you have a smooth, cohesive mass.- 5
Season the mixture with Liquamen or salt to taste, then stir in the oil, whole green peppercorns, and stone-pine kernels.- 6
Stuff the chicken cavity generously with the meat and groat mixture.- 7
Place the stuffed chicken in the prepared roasting pan.- 8
Roast in the preheated oven for approximately 1 hour, or until the chicken is golden brown and cooked through.NoteLiebstoeckl (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.
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