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....