Celtic head

The Romans in Britain
Roman recipes
Chicken with liquid filling

Roman guards


A delicious main course very similar to the chicken meals we produce today

Ingredients
Preparation

1 fresh chicken)
Minced meat (half beef, half pork)
Groats (of oat)
2 eggs
White wine
Oil
Liebstoeckl
Ground ginger
Ground pepper
Green peppercorns
Stone-pine kernels
Liquamen or salt to taste

Put pepper, Liebstoeckl, ginger, minced meat and cooked groats in a pot

Add eggs and mix until you have a smooth mass

Season with Liquamen and add the oil, whole peppercorns and stone-pine kernels.

Fill this dough into the chicken.

Cook until chicken is thoroughly cooked and tender


  

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