2
lemons (optional) if using whole chicken
Three
3 1/2 pound chickens, whole or cut-up, rinsed and patted dry with a paper towel
2
ripe red bell peppers, medium to large, seeded, quartered, and coarsely chopped
1
head garlic, cloves separated, peeled, and coarsely chopped (remove the germ or sprout inside each clove, if desired)
3/4
cups red wine vinegar
3
fresh bay leaves, central vein removed and torn into pieces
1/2 to 1
teaspoon Aleppo pepper, if desired, or a small pinch Cayenne pepper
1
cup olive oil
1/2 to 1
teaspoon sea salt or more, according to taste