Pietraconne Pickled Poultry - cooking recipe

Ingredients

3 cooked boneless, skinless chicken breasts
3 cooked boneless, skinless chicken thighs
1 c. vegetable oil
3 large onions, sliced thin
5 carrots, sliced
1 c. white vinegar
1 c. dry white wine
5 whole peppercorns
4 bay leaves

Preparation

Your poultry needs to be cooked and sliced in thin bite-size pieces.
You can use leftover chicken or turkey.
Place the poultry in a large, deep Pyrex casserole dish that has a lid.