-- Brunswick Stew
| 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 | pound | beef, bones | |
| 5 | pound | chicken, bones | |
| 1/2 | each | celery, bunch | |
| 1 | each | carrot, medium | |
| 2 | each | onions, medium | |
| 1 | each | bay leaf | |
| 4 | each | garlic, cloves | |
| 1 | each | thyme, pinch | |
| 1 | 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. Digg it |  Post to del.icio.us |
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