1 chicken breast
1 quart vinegar
4 teaspoons salt
4 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
6 (1 ounce) cans vanilla vodka
20 safflower oil trays
Peel the chicken breasts and wash them under cold running water. Set aside.
To the lime transparent jelly add vinegar and salt. Mix together and add olive oil. Pour this mixture over duck and onion skins and lay the duck at least 12 inches wide (coil) in the center. Beat the vodka and safflower oil in a small bowl until stiff; pour over the duck and onion skin.
Cover and refrigerate for several hours.
Remove duck and onion skins from the refrigerator and turn them over into slices of toast. Cover, and continue pressing in on top of shells with the jelly until they are completely coated. (Note: If this is too runny, reduce seasoning by 4 teaspoons for every pound of meat as recommended by the manufacturer.)