Pullum Frontianum

Summary

Ingredients

• 4 chicken legs or wings
• 4 tablespoon soy sauce
• 4 tablespoon olive oil
• 1 bunch leeks
• 1 bunch dill
• 1 some stalks savory
• 6 leaves coriander green
• 2 shots Marsala
• salt and pepper
• Oil for the mold

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Instructions

1. Salt and pepper the chicken pieces and place in a baking pan. This should have been brushed with oil beforehand.
2. Mix the soy sauce and oil in a cup and brush the poultry with it. Cut the leek, dill, savory and coriander a little coarser and mix with the chicken.
3. Preheat the oven to approx. 220 ° C (convection). Fry the meat for 35-40 minutes and brush the mixture of soy sauce and oil about every 10 minutes. Grill for the last 5 minutes to create a crispy crust. Remove the chicken from the pan and keep warm.
4. Pour a little water over the brat and scrape the roast off the edge. Then strain everything with the herbs through a sieve. Add the Marsala (2 shots) to the sauce, add salt and pepper if necessary, bring to the boil and let it boil down a little. We serve flatbread with it.
5. We know that the Romans in the 1st century AD knew neither soy sauce nor Marsala, but let`s be honest: If you prefer to use the classic fish sauce, you should do so!

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