500g/1lb chicken breasts, boneless
¼ cup parmesan cheese
1 clove garlic
½ cup chopped parsley
1 cup melted butter
1 cup fresh breadcrumbs (dried can be used but tastes much better with fresh !)
Mix cheese, garlic, breadcrumbs and parsley.Dip chicken in butter and then in breadcrumb mixture.Place in single layer in shallow dish and drizzle with remaining butter.Bake in moderate oven (180C/350F) for 50 mins.
Cindy's notes: I just grated up a leftover Hoagie roll that was getting stale. I also reduced the butter to 1/2C, since I only used 2 breasts. I packed on the bread crumbs, before drizzling with butter.
Any roasted or raw chicken carcass/ bones
2 large carrots, rinsed and chopped into chunks
2 ribs celery, rinsed and chopped into chunks
1 med onion, quartered ( throw the peel in there too)
pinch of sea salt
1/2 tsp fresh ground pepper
6 C water
In a large pot, bring all ingredients to a boil. Simmer for a minimum of 3 hrs, adding water if needed. By the time it's all done, the mixture should have reduced by half to three quarters. Remove bones, and vegetables, let cool and store in the fridge for 4 days or throw it into the freezer. The longer this simmers, the more flavorful broth will be produced.