Pollo Escabechado

Description
This recipe is for 2 serves.

Ingredients

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