Chicken Blackberry Vinegar

• 1/2 cup blackberries
• 1 cup vinegar white
• 2 each chicken halved
• 6 ounces blackberry vinegar
• 12 ounces demi-glace
• 6 ounces butter
• 5 pounds beef soup bones
• 5 pounds chicken bones
• 1/2 bunch celery
• 1 medium carrots
• 2 medium onions
• 1 each bay leaves
• 4 cloves garlic
• 1 pinch thyme
• 1 cup tomato puree (passata)

1. Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill.
2. Discard the seeds.
3. Saute the chicken and then remove it from the pan.
4. Drain off the fat and deglaze the pan with blackberry vinegar.
5. Add the chicken and demi-glace.
6. Bring to a boil.
7. Finish with butter.
8. Remove chicken to serving plates and cover with sauce.
9. Brown the beef bones and put them in a large stockpot.
10. Cover with water and boil.
11. Keep the bones covered with water for 8 to ten hours.
12. Strain, reserving the liquid.
13. Put the beef bones in the pot with the chicken bones, vegetables and seasonings.
14. Cover with water and cook for 4 to 5 hours.
15. Strain, reserving the liquid.
16. Combine both the beef liquid and the chicken liquid together.
17. Bring to a boil and then add the tomato puree.
18. Cook for 10 minutes, then strain.
19. Increase heat and reduce until the liquid will coat a spoon.
20. Skim the surface of the mixture throughout the reduction process.
21. Any leftover demi-glace can be frozen in an ice cube tray and used a cube at a time later.

blackberries, vinegar white, chicken halved, blackberry vinegar, butter, beef soup bones, chicken, celery, carrots, onions, bay leaves, garlic, thyme, tomato puree

Taken from recipeland.com/recipe/v/chicken-blackberry-vinegar-6748 (may not work)