Chicken Blackberry Vinegar
Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Blackberry vinegar | |||
| ½ | cup |
blackberries
|
|
| 1 | cup |
vinegar
white |
|
| Chicken | |||
| 2 | each |
chicken
halved |
*
|
| 6 | ounces |
blackberry vinegar
|
* |
| 12 | ounces |
demi-glace
|
* |
| 6 | ounces |
butter
|
|
| Demiglace | |||
| 5 | pounds |
beef soup bones
|
*
|
| 5 | pounds |
chicken bones
|
*
|
| ½ | bunch |
celery
|
*
|
| 1 | medium |
carrots
|
|
| 2 | medium |
onions
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | cloves |
garlic
|
|
| 1 | pinch |
thyme
|
*
|
| 1 | cup |
tomato purée (passata)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Blackberry vinegar | |||
| 118 | ml |
blackberries
|
|
| 237 | ml |
vinegar
white |
|
| Chicken | |||
| 2 | each |
chicken
halved |
*
|
| 173.4 | ml/g |
blackberry vinegar
|
* |
| 346.8 | ml/g |
demi-glace
|
* |
| 173.4 | ml/g |
butter
|
|
| Demiglace | |||
| 2.3 | kg |
beef soup bones
|
*
|
| 2.3 | kg |
chicken bones
|
*
|
| 0.5 | bunch |
celery
|
*
|
| 1 | medium |
carrots
|
|
| 2 | medium |
onions
|
|
| 1 | each |
bay leaves
|
*
|
| 4 | cloves |
garlic
|
|
| 1 | pinch |
thyme
|
*
|
| 237 | ml |
tomato purée (passata)
|
|
Directions
Blackberry Vinegar
Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard the seeds.
Chicken
Sauté 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 process.
Any leftover demi-glace can be frozen in an ice cube tray and used a cube at a time later.
