Roasted Chicken with Rose Petal Sauce i so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food Entertainmnet recipe by Cafe Lupe. 

Ingredients 

Serves 6

1 whole chicken

juice from 1 lime

3 cloves garlic, mashed to a paste

1/2 teaspoon salt

freshly ground black pepper

Rose petal sauce

rose petals from 12 red roses or

pink roses in full bloom

2 red plums, skinned

3 cups water, divided into 2

portions of 2 cups and 1 cup

12 chestnuts

2 tablespoons butter

2 cloves of garlic, minced

2 tablespoons honey

salt and pepper, to taste

Method

Preheat oven to 350°F.

Rub the chicken with the lime juice. Mix together garlic, salt and pepper and rub all over the chicken including the cavity.

Place in a pan and roast in the preheated oven for about 1 hour or until tender. Meanwhile make the rose petal sauce.

Place rose petals and plums in a blender and blend until smooth. Leave in blender and set aside.

Bring the 2 cups of water to a boil and while that is being done, cut an “X” on the flat end of each chestnut with a knife. 

Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells of the chestnuts open, add the chestnuts to the boiling water for 15 minutes, Drain chestnuts and allow to cool. 

Peel chestnuts. Add chestnuts to the roast petal mixture, and purée while gradually adding the remaining 1 cup water.

Reheat the skillet arid melt the butter. Sauté garlic then add the rose petal purée. Simmer for 10 minutes then whisk in the honey, salt and pepper. 

Pass the sauce through a sieve into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.

When the chicken is done, place this on a serving platter. Serve the chicken with the rose petal sauce poured over it or placed in a bo on the side.

Notes 

Make sure that the roses are pesticide-free.