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 ==
# 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.
# Allow to cool.
# Place the chicken pieces on a serving platter with the vegetables arranged around them.
# 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).
# Save the oil, incidentally, for sauteing other meats and poultry.
# Pour the stock over the chicken pieces and refrigerate.
# The liquid will set into an aspic.
# 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.
# In very hot weather i find this is sometimes necessary.
# If any oil escapes being spooned off, it will separate out when the jelly sets.
# Just top the dish and pour it off, or remove it with a piece of blotting paper or paper towel.
# 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.
Category:Chilean Meat Dishes
Category:Chicken Recipes
Category:Onion Recipes
Category:Gelatin Recipes
Category:Carrot Recipes
Category:White wine vinegar Recipes