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Parthian chicken is steeped in history, combining ingredients that reflect the cultural exchanges occurring during the classical era. The dish necessitates several key ingredients, including chicken, pepper, lovage, caraway seeds, garum (a fermented fish sauce), wine, and asafoetida—a pungent flavoring once treasured by the Romans.
To prepare this dish, the chicken is opened at the rear, seasoned with a blend of ground spices and soaked in a marinade of liquamen (garum) and wine. Asafoetida is dissolved in warm water and poured over the chicken for that authentic ancient flavor. After cooking at a high temperature, the resulting dish offers a unique gastronomic experience that challenges modern palates.