Chicken Sofrito

• 2 tablespoons vegetable oil
• Juice of 1/21 lemon
• 1/2 teaspoon turmeric
• Salt and white pepper
• 4 cardamom pods, cracked
• A 3 1/24-pound chicken

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. Bring to the boil, then place the chicken in the pan.
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. Continue cooking for about 1 1/2 hours, until the chicken is very soft and tender.
5. Adjust the seasoning and serve.
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. 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. Pour over the chicken and allow it to become quite cold, covered, in the refrigerator.
9. On cooling, the sauce will become a pale, lemony jelly and the chicken will be a very delicate off-white.

vegetable oil, lemon, turmeric, salt, cardamom pods, chicken

Taken from www.epicurious.com/recipes/food/views/chicken-sofrito-373371 (may not work)