Chicken Sofrito

1. 1

   Put the oil and lemon juice in a large saucepan or casserole with a lid, along with a cupful of water, the turmeric, salt, white pepper, and cardamom pods.

2. 2

   Bring to the boil, then place the chicken in the pan.

3. 3

   Cover and cook over very low heat, turning the chicken over frequently, and adding another cupful of water as the juices are absorbed.

4. 4

   Continue cooking for about 1 1/2 hours, until the chicken is very soft and tender.

5. 5

   Adjust the seasoning and serve.

6. 6

   If serving cold, lift out the chicken, divide it into joints, remove the larger bones and skin, and arrange in a serving dish.

7. 7

   If you prefer an absolutely clear jelly, skim any fat off the surface of the sauce, and use paper towels to remove the last traces.

8. 8

   Pour over the chicken and allow it to become quite cold, covered, in the refrigerator.

9. 9

   On cooling, the sauce will become a pale, lemony jelly and the chicken will be a very delicate off-white.

No additional tips available.