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In a medium hot saute pan add bacon fat and garlic and lightly toast. Add onions, shallots, carrots and celery and caramelize. Deglaze with vinegar and reduce slightly. Place chicken bones, black peppercorns, chili, and bay leaf in the pot. Cover with chicken stock and veal demi-glace. Bring to a boil, then reduce to a simmer for 1 1/4 hours. Skim the scum off the top every 5 minutes. Strain through a large hole china cap and return to the heat and simmer on low until the fat rises to the top, then skim it off. Add in basil and oregano for 5 minutes, then remove. Season with lemon juice, strain through a chinois. Finish with salt, pepper and caramelized onions. CHEF DU JOUR SHOW #DJ9486 BROTHERS RATHBUN Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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|Serving Size: 1 Serving (1964g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 659 (60%)|
|Amt Per Serving||% DV|
|Total Fat 73.2g||98 %|
|Saturated Fat 26.5g||133 %|
|Monounsaturated Fat 33.6g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 96.4mg||30 %|
|Sodium 2150.5mg||74 %|
|Potassium 1788.2mg||47 %|
|Total Carbohydrate 68.7g||20 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 65.9g|
|Protein 38g||54 %|
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Calories per serving: 1099
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