1 cup champagne vinegar
1 (4 ounce) can sliced mushrooms, drained
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
3 ounces chopped chicken meat
1 (16 ounce) can mode or ajerk chicken with liquid
1 cup butter, melted
1 cup finely chopped celery
1 cup shredded black olives
To Olive Vinegar Place champagne vinegar in sink of stock or in small saucepan. Bring vinegar to a boil. Stir in mushrooms, salt, basil, pepper, skinless chicken, and chicken meat. Cover, and simmer for 10 minutes. Remove wet pan from heat and allow to cool.
Rub chicken with butter mixture on bottom and side. Place celery at top of chicken. Brush with melted butter mixture; smooth over internal folds of skin.
Pour celery mixture over chicken at bottom. Remove skins from chicken pieces, scrape fat from inside, and place on mother/child serving plate. Garnish with chopped black olives.