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| Chicken Blackberry Vinegar Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
----BLACKBERRY VINEGAR----
1/2 cup blackberries
1 cup vinegar, white
----CHICKEN----
2 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 bay leaf
4 garlic, cloves
1 pinch thyme
1 cup puree, tomato
Cooking Directions:
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
poultry
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