Chicken Blackberry Vinegar

Ingredients

BLACKBERRY VINEGAR 1/2 cup blackberries 1 cup vinegar, white CHICKEN 2 each chickens, halved 6 oz vinegar, blackberry 12 oz demi-glace ** 6 oz butter DEMIGLACE 5 lb bones, beef 5 lb bones, chicken 1/2 bunch celery 1 medium carrot 2 medium onions 1 each bay leaf 4 each garlic, cloves 1 pinch thyme 1 cup puree, tomato	Advertisements

Preparation
 
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, Christian s Restaurant, New Orleans

 

 
Servings: 4

 

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