Recipe| 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 | pound | beef, bones | | | 5 | pound | chicken, bones | | | 1/2 | each | celery, bunch | | | 1 | each | carrot, medium | | | 2 | each | onions, medium | | | 1 | each | bay leaf | | | 4 | each | garlic, cloves | | | 1 | each | thyme, pinch | | | 1 | cup | tomato, puree | | | | | |
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.
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