| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Orleans | Poultry, Masterchefs, Norleans, Chr | 4 | Servings |
INGREDIENTS
| 1/2 | c | Blackberries |
| 1 | c | Vinegar, white |
| 2 | Chickens, halved | |
| 6 | oz | Vinegar, blackberry |
| 12 | oz | Demi-glace ** |
| 6 | oz | Butter |
| 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 |
INSTRUCTIONS
BLACKBERRY VINEGAR CHICKEN DEMI-GLACE 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
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