Chicken Blackberry Vinegar

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Ingredients And Procedures

Ingredients

---BLACKBERRY VINEGAR---

1/2

cup

blackberries

cup

vinegar, white

---CHICKEN---

each

chickens, halved

vinegar, blackberry

demi-glace

butter

---DEMIGLACE---

pound

beef, bones

pound

chicken, bones

1/2

each

celery, bunch

each

carrot, medium

each

onions, medium

each

bay leaf

each

garlic, cloves

each

thyme, pinch

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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<h1>Chicken Blackberry Vinegar</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---BLACKBERRY VINEGAR--- </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>blackberries </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>vinegar, white </TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---CHICKEN--- </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>chickens, halved </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>oz</TD><TD class=ingredient>vinegar, blackberry </TD><TD></TD></TR><TR><TD class=ingredient>12</TD><TD class=ingredient>oz</TD><TD class=ingredient>demi-glace </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>oz</TD><TD class=ingredient>butter </TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---DEMIGLACE--- </TD><TD></TD></TR><TR><TD class=ingredient>5</TD><TD class=ingredient>pound</TD><TD class=ingredient>beef, bones </TD><TD></TD></TR><TR><TD class=ingredient>5</TD><TD class=ingredient>pound</TD><TD class=ingredient>chicken, bones </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>each</TD><TD class=ingredient>celery, bunch </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>carrot, medium </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>onions, medium </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>bay leaf </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>garlic, cloves </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>thyme, pinch </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>tomato, puree</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Blackberry Vinegar: Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds.<BR><BR>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.<BR><BR><A href="http://www.r     <p>
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