WHEN CHICKENS CALLED THE SHOTS THE BIZARRE BATTLE RITUALS OF ANCIENT ROME
When you think of ancient Roman warfare, you probably picture armored legions, powerful generals, and grand strategy. What you might not picture is a group of chickens playing a vital role in battle decisions. But believe it or not, sacred chickens were once the military advisors of the Roman Republic — and what they had to say (or rather, eat) could determine the fate of an entire campaign. These weren’t just any chickens. Known as the sacred chickens of Rome, they were kept and consulted by priests, called augurs, who specialized in interpreting the will of the gods. These priests didn’t just observe the sky or animal behavior — they observed the chickens’ eating behaviors. Before a military campaign or major political decision, augurs would scatter feed in front of the sacred chickens and closely watch how they ate. If the birds pecked enthusiastically, spilling grain from their beaks, it was seen as a good omen and a green light for action. If the chickens refused to eat or acted uninterested, the message was clear: Don’t proceed. The gods were not in favor. One of the most infamous stories involving these chickens came in 249 BCE during the First Punic War. Roman naval commander
Publius Claudius Pulcher wanted to attack the Carthaginians, but the chickens gave a bad omen by refusing to eat. Pulcher, annoyed by their lack of cooperation, reportedly threw the birds overboard, saying, “If they won’t eat, let them drink!” Unfortunately for him, his fleet suffered a devastating defeat shortly afterward — a loss many blamed on his disrespect for the sacred ritual.
It might sound ridiculous today, but in ancient Rome, religion, superstition, and
state affairs were deeply intertwined. Consulting omens was spiritually and politically expected. Ignoring them could spark public outrage or be viewed as inviting divine punishment.
The sacred chickens are a strange reminder of how even the most powerful empires often relied on symbols and rituals that seem bizarre by today’s standards. Whether you believe in signs or not, one thing is clear — in Rome, you didn’t mess with the chickens.
Grilled Teriyaki Flank Steak
Ingredients
Inspired by TheShortOrderCook.com
• 1/4 tsp black pepper • 1/4 tsp ginger powder • 1/4 tsp red pepper flakes (optional)
Marinade • 2/3 cup red wine • 1/2 cup soy sauce or tamari
• 1/3 cup brown sugar • 1/4 cup sesame oil • 1 tbsp sesame seeds • 1 tsp minced garlic
Meat • 1 1/2 lbs flank steak
Directions
1. In a large bowl, whisk together marinade ingredients. 2. Place the flank steak in a large, rimmed dish. Pour the marinade over the meat. 3. Refrigerate and allow to marinate for 15 minutes. Flip and let marinate for another 15 minutes. 4. Preheat grill to 400 F. 5. Add the meat to the grill and cook for 3–5 minutes on each side. Leave the grill lid open to avoid overcooking. 6. For a medium-rare steak, remove from grill at 130 F internally, and for medium, remove at 140 F. 7. Let the meat rest on a cutting board for 5–10 minutes. Then, slice against the grain into thin pieces and enjoy!
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