Chicken Blackberry Vinegar

Affliction is one of God's medicines! By it He often teaches lessons which would be learned in no other way. By it He often draws souls away from sin and the world, which would otherwise have perished everlastingly. Health is a great blessing but sanctified disease is a greater. Prosperity and worldly comfort, are what all naturally desire, but losses and crosses are far better for us if they lead us to Christ. Let us beware of murmuring in the time of trouble. Let us settle it firmly in our minds, that there is a meaning, a “needs be”, and a message from God in every sorrow that falls upon us. There are no lessons so useful as those learned in the school of affliction. There is no commentary that opens up the Bible so much as sickness and sorrow. The resurrection morning will prove, that many of the losses of God’s people were in reality, eternal gains. Thousands at the last day will testify with David, “It is good for me that I have been afflicted” (Psalm. 119:71)!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	New Orleans	Chr, Masterchefs, Norleans, Poultry	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		Celery
1		Carrot
2		Onions
1		Bay leaf
4		Garlic, cloves
1	pn	Thyme
1	c	Puree, tomato

INSTRUCTIONS

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

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 478 Calories From Fat: 347 Total Fat: 39.5g Cholesterol: 103mg Sodium: 628.5mg Potassium: 1064.9mg Carbohydrates: 28.1g Fiber: 5g Sugar: 10.4g Protein: 7.9g