Title: Chicken blackberry vinegar
 Categories: Poultry, Masterchefs, Norleans, Chr
      Yield: 4 Servings
 
MMMMM---------------------BLACKBERRY VINEGAR--------------------------
    1/2 c  Blackberries
      1 c  Vinegar, white

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

MMMMM-------------------------DEMI-GLACE------------------------------
      5 lb Bones, beef
      5 lb Bones, chicken
    1/2 bn Celery
      1 md Carrot
      2 md Onions
      1 ea Bay leaf
      4 ea 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....