Title: Chicken Blackberry Vinegar
Categories: Poultry, Masterchefs, Norleans, Chr
Yield: 4 Servings

-----------------------------BLACKBERRY VINEGAR-----------------------------
1/2 c Blackberries
1 c Vinegar, white

----------------------------------CHICKEN----------------------------------
2 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 Bay leaf
4 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-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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini