Does sound good. I love caraway.I promise, one day I'll get a camera. I have just eaten Pullum Particum or Parthian Chicken from an old Roman recipe. It is about the best thing chooky I've ever eaten (better than KFC). The spatchcocked bird is cooked in red wine, fish sauce, pepper, caraway, finely chopped fresh celery leaves and asafoetida. Laid in a tray and cooked for 45 mins @ 230C. I took out the birds spine and slashed through the flesh and left it the marinade for about 2 hours. The juice reduces and makes an extremely tasty sauce. I ate the stripped flesh in half a baguette with sauce and a salad with mint sauce. Even the burps are bloody lovely. If you want a good ref to do your own, look at Tasting History on YT.