Chicken Blackberry Vinegar Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BLACKBERRY VINEGAR
1/2 cup: Blackberries,
1 cup: Vinegar, white
CHICKEN
2 each: Chickens, halved
6 ounce: Vinegar, blackberry
12 ounce: Demi-glace **,
6 ounce: Butter,
DEMI-GLACE
5 lbs: Bones, beef
5 lbs: 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
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, Christians Restaurant, New Orleans
Source from luhu.jp
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, Christians Restaurant, New Orleans
Source from luhu.jp