* Exported from MasterCook * Chicken Blackberry Vinegar 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-glacé ** 6 oz Butter -----DEMI-GLACÉ----- 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: 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-glacé. Bring to a boil. Finish with butter. Remove chicken to serving plates and cover with sauce. Demi-glacé: 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-glacé 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 - 1983 www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130 Chef Roland Huet, Christian's Restaurant, New Orleans - - - - - - - - - - - - - - - - - -