*  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 - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Roland Huet, Christian’s Restaurant, New Orleans
  
 
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