Roast Chicken in a Honey and Dill Glaze

Apicius 6.8.2

Preparation info
    • Difficulty


Appears in
Cooking Apicius

By Sally Grainger

Published 2006

  • About

The sweet and sour sauce is transformed in the very next recipe in the Apicius manuscript into a honey glaze. It is particularly effective with poussin or a larger organic corn-fed bird. Try it with a guinea-fowl, as its flavour is probably closer to an ancient chicken than the rather bland meat of modern commerce.