HuckleBerry Chicken?

Question

I'am looking for a sauce to make HuckleBerry chicken, does anyone know where I can buy the sauce, I live in the Southeast of England Essex. Jackie.

Answer 1

HUCKLEBERRY CHICKEN

Marinate a 5-6 oz. Boneless Skinless Chicken Breast in Italian Salad Dressing for 24 hours. Grill chicken (covered) over medium high heat, 5 minutes on each side. Top with huckleberry sauce (recipe follows) and serve with home fried potatoes, cous cous, and steamed vegetables.

Huckleberry Sauce (Makes enough for 3 servings)
In a small pot boil 1 cup of water and 1 T lemon juice
Add 1 cup fresh or frozen genuine Montana Huckleberries
Thicken with a cornstarch and water roux made using 2 T cornstarch and 2 T water. Stirring constantly.
Reduce heat and cook for a minute longer on very low heat (until sauce is deep purple).
Put over the cooked chicken breast and serve.

Answer 2

Well I can't find anyone who supplies it in the UK but I have found a website with Huckleberry Recipes on it that you may find useful.

I did find a US supplier but I'm sure this wont be as helpful to you unless you want to contact them directly. They may be able to help - you never know!

Answer 3

I found this, but am sure you could substitute the duck for chicken or just make the sauce and cook the chicken however... but I don't eat meat...

Have a lovely meal.

Pan Seared Breast of Duck with Wild Huckleberry Gastrique Sauce
This dish is a little more refined than most, but if you are willing to take the time to make a great sauce and
track down some ingredients its well worth it. Gastrique is a French term for a sweet and sour base for
sauces that is most commonly used in dishes like the classic Duck A La Orange. It helps to provide a sauce
with a depth of range and flavor, which I like to think pairs well with our own full bodied wines.
Recipe Created by Chef Kevin McKenzie
Ingredients
Four Individual Duck Breasts 6 ounces each
Sugar ½ cup
Red wine vinegar ½ cups
Dry Creek Heritage Zinfandel 2 cups
Roasted Chicken or Duck Stock 1 cup
Veal Stock 1 cup
Wild Mountain or coastal huckleberries 1 ½ cups
Sea Salt to taste
Method
Slice criss-cross pattern into skin side of duck breast in order to help render the fat and retain
crispness of skin when cooked. Lightly salt duck breast and set aside until ready to cook.
To make the sauce, in clean non reactive pan place sugar and red wine vinegar, stir lightly to help
dissolve sugar. Cook on medium heat until sugar and vinegar have begun to caramelize. Pull pan off
heat and allow the caramel to cool slightly.
In a separate sauce pan combine Heritage Zinfandel in sauce pan with ½ cup of huckleberries, and
then reduce until thick and syrupy. Add both veal and chicken stock to pan and reduce by half. Add
caramel to sauce and continue to reduce until desired thickness. Use only the amount of caramel to
reach desired balance between sweet and sour. When sauce consistency is achieved add remaining
huckleberries and season to taste with salt and pepper.
For the duck, heat sauté pan until just smoking then add duck breast to pan skin side down. Turn
flame to medium heat and cook duck on skin side until brown and crispy, take care to baste top of
breast with the fat of the pan. When the duck skin is crispy, turn duck over and cook for one minute
until seared. Remove pan from stove, place duck skin side down on cookie sheet and cook for 4
minutes in 350 degree oven until meat is rare to medium rare. When done, remove duck from oven
and rest the meat for a few minutes before serving.
When ready to serve slice duck breast attractively in thin slices, then fan slices out and garnish with
huckleberry sauce.
Serve with Dry Creek Vineyard Heritage Zinfandel or Old Vine Zinfandel

Answer 4

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