Chicken Blackberry Vinegar Recipe




Chicken Blackberry Vinegar Ingredients


BLACKBERRY VINEGAR

1/2 cup blackberries
1 cup vinegar, white

CHICKEN

2 each chickens, halved
6 oz vinegar, blackberry
12 oz demi-glace **
6 oz butter

DEMIGLACE

5 lb bones, beef
5 lb bones, chicken
1/2 bunch celery
1 medium carrot
2 medium onions
1 each bay leaf
4 each garlic, cloves
1 pinch thyme
1 cup puree, tomato

A Recipe for
Chicken Blackberry Vinegar

 

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

Jim Davis, "Garfield"



This Chicken Blackberry Vinegar recipe is one of many in our Fruit Category.






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H.L. Mencken


This Recipe for Chicken Blackberry Vinegar is one of thousands in the Recipes-to-go Fruit Cookbook.


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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.


This is a recipe for Chicken Blackberry Vinegar from the recipe cookbook of Recipes-to-go (Fruit)


Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.

Calvin Trillin



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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

Fran Lebowitz



I envy people who drink -- at least they know what to blame everything on.

Oscar Levant



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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make.

Earl Wilson



Chicken Blackberry Vinegar

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces







Chicken Blackberry Vinegar 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.

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

Serves: 4

 

 

 

 

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