Chicken Sofrito

Directions

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.