Pollo Escabechado

Description
Pickled Chicken. This recipe is for 2 serves.

Ingredients

 * 1 x 4 pound roasting chicken, cut into serving pieces
 * 1 cup vegetable oil
 * ½ cup white wine vinegar
 * 1 teaspoon salt
 * 6 peppercorns
 * 1 bay leaf
 * 2 medium onions, thinly sliced
 * 2 carrots, scraped and thinly sliced

Directions

 * 1) Place all the ingredients in a large kettle or heavy casserole, cover, and cook over very low heat until the chicken is tender, about 1½ hours.
 * 2) Allow to cool.
 * 3) Place the chicken pieces on a serving platter with the vegetables arranged around them.
 * 4) Remove and discard the peppercorns and bay leaf.
 * 5) Pour the liquid in the casserole into a bowl, then spoon off all the oil (it is easier to do it this way).
 * 6) Save the oil, incidentally, for sauteing other meats and poultry.
 * 7) Pour the stock over the chicken pieces and refrigerate.
 * 8) The liquid will set into an aspic.
 * 9) If a firmer jelly is preferred, add to the stock ½ tablespoon unflavored gelatin softened in water and stir to dissolve, over low heat, before pouring it over the chicken.
 * 10) In very hot weather i find this is sometimes necessary.
 * 11) If any oil escapes being spooned off, it will separate out when the jelly sets.
 * 12) Just top the dish and pour it off, or remove it with a piece of blotting paper or paper towel.
 * 13) To serve, decorate a platter with lettuce leaves, sliced tomatoes, cooked green peas and beans, and sliced pimento or other suitable vegetables such as artichoke hearts.