Chicken Blackberry Vinegar

* Exported from MasterCook *

Chicken Blackberry Vinegar

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Masterchefs
Norleans Chr

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

Blackberry Vinegar:
ÿÿÿÿÿÿ
Soak the blackberries in the vinegar for 3 hours, then pass the
mixture through a food mill. Discard the seeds.

Chicken:
ÿÿÿ

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:
ÿÿÿÿ

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, Christian's Restaurant, New Orleans



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