Chicken Blackberry Vinegar

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Chicken Blackberry Vinegar Ingredients

BLACKBERRY VINEGAR	5 lb Bones, beef
1/2 c Blackberries	5 lb Bones, chicken
1 c Vinegar, white	1/2 bn Celery
CHICKEN	1 md Carrot
2 Chickens, halved	2 md Onions
6 oz Vinegar, blackberry	1 Bay leaf
12 oz Demi-glace **	4 Garlic, cloves
6 oz Butter	1 pn Thyme
DEMIGLACE	1 c Puree, tomato

Instructions for Chicken Blackberry Vinegar

Blackberry Vinegar: =================== Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds. Chicken: ======== Saute the chicken and then remove it from the pan. Drain off the fat and deglaze the pan with blackberry vinegar. Add the chicken and demi-glace. Bring to a boil. Finish with butter. Remove chicken to serving plates and cover with sauce. Demi-glace: =========== Brown the beef bones and put them in a large stockpot. Cover with water and boil. Keep the bones covered with water for 8 to ten hours. Strain, reserving the liquid. Put the beef bones in the pot with the chicken bones, vegetables and seasonings. Cover with water and cook for 4 to 5 hours. Strain, reserving the liquid. Combine both the beef liquid and the chicken liquid together. Bring to a boil and then add the tomato puree. Cook for 10 minutes, then strain. Increase heat and reduce until the liquid will coat a spoon. Skim the surface of the mixture throughout the reduction. Any leftover demi-glace can be frozen in an ice cube tray and used a cube at a time later.... Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christians Restaurant, New Orleans From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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