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.