Chicken Blackberry Vinegarpoultry ----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 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 |
