Parthian Chicken, Ancient Rome

[dragnlaw]

Starting a new thread for this recipe - cause I'll never find it again otherwise - (was sort of started in a supper thread called 'archeology day, dig for you supper, Oct 18 '25)
So far I've found about 4 different listings of recipes for this. Have not even looked at them yet to compare. This should be interesting and hopefully, those willing to participate, will share their results. When they have time!

I will post the listings later - but everyone is free to post sites that they find as well!

 

[taxlady]

Here's a link to the part of the dinner thread where this all started

World Archaeology Day - Does anyone have to dig for their meal tonight Saturday October 18, 2025?

Both of us have spent most of the day doing chores and assorted "jobs." Glenn has spent a major part of the day making a board-stand for the new 40-inch TV we gave "us" for our anniversary, which is Halloween. TV's not installed yet but we are close. I occupied myself most of the afternoon...

www.discusscooking.com

And here is a link to the video for making the Parthian Chicken. The recipe is also on YouTube, below the video.

 

[dragnlaw]

Tasting The Past Crystal King from 2017
Pass the Garum ?? from 2013
The Strange Flavour of Max Miller from 2020(?)
Pullum Particum Eats History from 2024

and the site where we first saw the Parthian Chicken mentioned is
The Thermopolium Project Eithni's Keep 2022 About half way down the article - they've done it with duck as well as chicken.

Like I said earlier, haven't read them so don't know if there is any differences with ingredients or techniques - but I imagine there are. LOL.

Edit: taxy? I think the site you listed is the same as the Max Miller above? oopsie!

 

[Sir_Loin_of_Beef]

I thought the Parthenon was in Greece?

Oh well, when in Rome, do like the Romanians.

 

[KatyCooks]

Ah, excellent! We now have a home for our next cooking challenge!

 

[taxlady]

and the site where we first saw the Parthian Chicken mentioned is
The Thermopolium Project Eithni's Keep 2022 About half way down the article - they've done it with duck as well as chicken.

That seems to be a different recipe for fowl.

 

[KatyCooks]

The Strange Flavour of Parthian Chicken by Max Miller is the video I watched and will be the recipe I follow I think.

 

[thymeless]

I thought the Parthenon was in Greece?

Oh well, when in Rome, do like the Romanians.

Parthia was a silk road empire, the source for the asafoetida.

 

[KatyCooks]

Okay, so far I have compiled my recipe ingredients list (for the chicken anyway). Tomorrow I will hopefully buy the ingredients for that. (Though if the Asafoetida isnt in Sainsburys, I might decide to wait and try to get that and the Colatura Di Alici online instead.)

I want to be as faithful to the recipe as I can, but I am not going to tie myself up in knots over things I can't get reasonably easily/economically. The joy of this is our various ways of getting round any obstacles we might run up against.

(Obviously I will only buy the chicken when I am ready to go!)

 

[KatyCooks]

Well, in theory, I could go for this on Sunday. Anyone else about ready to go yet? (Not that we all need to do it at the same time, just wondering how everyone else is getting on with ingredients gathering/planning.)

 

[pictonguy]

Doesn't appeal to me but will certainly be interested in everyone's outcome, looking fwd to it.

 

[KatyCooks]

Doesn't appeal to me but will certainly be interested in everyone's outcome, looking fwd to it.

Totally fair Picton. Catch you on the next one!

 

[dragnlaw]

Busy week and weekend coming up. Probably won't even think of it till after the girls leave back for Edmonton. I'll keep you posted!

 

[taxlady]

I still need to pick up some asafoetida.

 

[rodentraiser]

I thought the Parthenon was in Greece?

Oh well, when in Rome, do like the Romanians.

That's Romulans, not Romanians.

 

[KatyCooks]

That's Romulans, not Romanians.

Nice try rodentraiser! We all know the Romulans are in Star Trek!!

 

[KatyCooks]

Okay, I have decided on my sides for the Parthian Chicken. It seems there are lots of options that would work, so I have plumped for Lentils with Sumac (traditional) (into which I will add some steamed cauliflower - not traditional), and Roasted Honeyed Carrots (traditional). I may also add in a bit of broccoli if only for something green on the plate! (not traditional)

And tomorrow is the day! (for me anyway) I will do the spatchcocking part in the morning and let the chicken dry out a little (as per the video recommendation for a crispier skin), and then do the rest in the early evening. If I don't make a total mess of the spatchcocking, I will post pictures at various stages.

 

[taxlady]

Okay, I have decided on my sides for the Parthian Chicken. It seems there are lots of options that would work, so I have plumped for Lentils with Sumac (traditional) (into which I will add some steamed cauliflower - not traditional), and Roasted Honeyed Carrots (traditional). I may also add in a bit of broccoli if only for something green on the plate! (not traditional)

And tomorrow is the day! (for me anyway) I will do the spatchcocking part in the morning and let the chicken dry out a little (as per the video recommendation for a crispier skin), and then do the rest in the early evening. If I don't make a total mess of the spatchcocking, I will post pictures at various stages.

How did you find out what traditional sides were?

 

[KatyCooks]

How did you find out what traditional sides were?

I used Google/AI! Various things came up and the honeyed carrots and Lentils with Sumac appealed. So I decided to call them "traditional", and anything else as not. (Not to be taken too seriously needless to say as I doubt a Parthian would recognise much of the meal I will be making!)

Spatchcocking should commence in about 1 hour.

 

[KatyCooks]

Well, if I had known spatchcocking was this easy I would have tried it years ago! (You were dead right Taxy!)

Step 1 - complete!