Chicken Almonds and Rose Petals Recipe

How to make it

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• Original recipe:
• Tak be flowrys of rosys and wasch hem wel in water, and after bray hem wel in a morter;
• & dan tak almondys and temper hem,
• & sep hem.
• & after tak flesch of capons or of hennys and hac it smale,
• & dan bray hem wel in a morter,
• & dan do it in de rose so dat de flesh acorde wyd de mylk,
• & so dat de mete be charchaunt;
• & after do it to de frye to boyle,
• & do dereto sugar & safroun dat yt be wel ycolowrd & rosy of levys of de foreseyde flowrys,
• & serve yt forth.
• * The roses are preferably red, rinsed in cold water, dried gently, with the white bases cut off.
• Reserving a few for garnish, grind rose petals with almonds.
• They are difficult to grind by themselves and this is a case where a mortar may be helpful.
• Mix the resulting powder with the chicken broth, and allow to steep for about 10 minutes, or bring to a boil and simmer for a minute or two.
• Chop the chicken and put it in a processor or blender with the broth mixture; blend thoroughly.
• Season and heat, stirring, for no more than five minutes.
• If it is overcooked, flavor and color will deteriorate.
• To serve, mound on a platter.
• This goes well with rice cooked in chicken broth with saffron, which can form a border on the serving dish.
• Garnish with the reserved rose petals.