1 cup distilled white vinegar
2 teaspoons olive oil
1 (14 ounce) can lemon juice
2 green onions, sliced
1/4 cup salt
1/2 cup tomato paste
1 tablespoon cream of tartar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon dried rosemary
In a small saucepan, combine distilled white vinegar, olive oil, lemon juice, green onions and salt. Simmer over low heat, stirring frequently, until chicken is thoroughly cooked. Remove from heat; place in container containing the olive oil and lemon juice. Mix, and chill overnight.
Remove chicken from the fridge; cool and slice inside out to dry. Transfer chicken into a 1 cup measuring cup for serving. Serve with celery sticks or sliced tomatoes.