Side Pannel
Chicken Blackberry Vinegar
Chicken Blackberry Vinegar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- -----------------------------BLACKBERRY VINEGAR-----------------------------
- 1/2 c Blackberries
- 1 c Vinegar, white
Directions
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....
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....
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