The Strange Flavor of Parthian Chicken from Ancient Rome

EDIT: The Hou Hanshu is from 445CE (not BCE as it says in the episode)

The ingredient, asafoetida made sure the Parthian Empire got credit for one of Rome's most famous dishes. The flavor of this horrific smelling spice is beyond description, but I'm going to give it my best shot.

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Dried Lovage: https://amzn.to/34KRj5E
Asafoetida Powder: https://amzn.to/2G0o4S0
Colatura di Alici (Garum): https://amzn.to/2YGZJHo
Caraway Seeds: https://amzn.to/32ODRLJ
Peppercorns: https://amzn.to/2YJ9pkV

LINKS TO SOURCES**
The Classical Cookbook by Andrew Dalby & Sally Grainger: https://amzn.to/3b4puq6
The Roman Cookery Book by Barbara Fowler & Elisabeth Rosenbaum: https://amzn.to/2YIvnnM
The Silk Road by Valerie Hansen: https://amzn.to/34KSBxw
The Western Regions, Xiongnu and Han: From the Shiji, Hanshu and Hou Hanshu by Joseph A Yap: https://amzn.to/3gGwVVA
The Silk Trade Between China and the Roman Empire at its Height, Circa A.D. 90-130 by J. Thorley: https://www.jstor.org/stable/642389?read-now=1&seq=1#page_scan_tab_contents
The Hou Hanshu https://depts.washington.edu/silkroad/texts/hhshu/hou_han_shu.html

**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.

MENTIONED LINKS
Garum Episode: https://youtu.be/5S7Bb0Qg-oE
Apicius De Re Coquinaria Episode: https://youtu.be/A--e0axoGxc

Pullum Parthicum (Parthian Chicken)
ORIGINAL 4TH CENTURY RECIPE (From De Re Coquinaria)
Pullum Parthicum (Parthian Chicken):
Open the chicken at the rear end and in the square shape. Pound pepper, lovage, a little caraway, moisten with liquamen, blend with wine. Put the chicken in an earthenware pot and pour the sauce over it. Dissolve strong asafoetida in lukewarm water, pour it over the chicken, and let it cook. Sprinkle with pepper and serve.

MODERN RECIPE
INGREDIENTS
- 1 chicken (3-4lbs / 1.5kg)
- 1 1/2 Teaspoons Black Pepper plus extra for garnish
- 1 Tablespoons Chopped Lovage (or celery leaf)
- 1 1/2 Teaspoons Caraway Seeds
- 3 Tablespoons Garum/Liquamen (Colatura di Alici or Asian Fish Sauce can be used for this)
- 1 Cup (250ml) Wine (Red or White)
- ¾ Teaspoons Asafoetida Powder
- ¼ Cup Lukewarm water

METHOD
1. Spatchcock your chicken and place in an oven safe dish. (It can be left in the refrigerator overnight to dry out which will result in a crispier skin)
2. Preheat your oven to 450°F/230°C.
3. Mix the lovage, ground black pepper, caraway seeds, garum, and wine in a bowl and pour it over the chicken. Dissolve the asafoetida in lukewarm water in a separate bowl and pour over the chicken.
4. Bake the chicken for 40-45 minutes or until an instant read thermometer measures 165°F/74°C. To prevent drying, you can baste the chicken several times during cooking, though this is not required.
5. When the chicken is cooked, remove it from the oven and allow it to rest for 10 minutes. Then serve with the sauce is was cooked in and ground pepper.

PHOTO CREDITS
Silk Road Map: Nassima Chahboun / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
The Parthian Shot: Original photo by User:PHGCOM, contoured by myself पाटलिपुत्र / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)
Silk Road in the 1st Century: By User:Kaidor - File:Silk Road in the I century AD - ru.svg, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=71237789
Eurasia in the 2nd Century: SY / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
City of Merv: Peretz Partensky from San Francisco, USA / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)
Ban Chao: By John Hill - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15807812

#tastinghistory #ancientrome #parthianempire

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