Chicken Blackberry Vinegar Recipe

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Chicken Blackberry Vinegar Recipe

 



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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



 

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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