Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------BLACKBERRY VINEGAR--------------------------
1/2 c Blackberries 1 c Vinegar, white

--------------------------CHICKEN-------------------------------
2 ea Chickens, halved 12 oz Demi-glace **
6 oz Vinegar, blackberry 6 oz Butter

-------------------------DEMI-GLACE------------------------------
5 lb Bones, beef 1 ea Bay leaf
5 lb Bones, chicken 4 ea Garlic, cloves
1/2 bn Celery 1 pn Thyme
1 md Carrot 1 c Puree, tomato
2 md Onions

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

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