The most straightforward, tastiest, and juiciest chicken I have ever made!

This recipe has a few hundred years on its neck; the recipe initially comes from the first cookbook published in Rome – 10 A.D. the author was Marcus Gavius ​​Apicius’ and the book: De re coquinaria (of culinary significance). Pullum Parthicum means chicken from Parthia, which is the current northeastern part of Iran. Lovage and Asofetida were spices that came to Rome from Parthia – hence the name. Continue reading “Pullum Parthicum” →