An older aunt told me that this chicken will the most tender you've ever had.

Ingredients

* 1 chicken
* 1 carrot
* 1 celery rib
* 1 onion, peeled
* 4 parsley sprigs
* salt
* pepper
* 2/3 C. bread crumbs
* 1/3 C. grated parmesan cheese
* 1/2 tsp. dried oregano
* 2 Tbs. olive oil
* 2 Tbs. lemon juice

Directions

Tuck the wing tips behind the back. Place the chicken in a large pot and add water to cover. Bring the liquid to a simmer and cook for 10 minutes. Skim off any foam. Add the carrot, celery, onion, parsley and salt to taste. Cook over medium-low heat until chicken is fork-tender. Should take 45 minutes. Remove chicken from the pot.

Preheat oven to 450 degrees. oil a large baking pan. On a plate, mix bread crumbs, cheese, oregano, olive oil, lemon juice and salt and pepper to taste. With kitchen shears, cut the chicken into serving pieces. Dip the chicken in the crumbs, patting them so that they stick. Place the chicken in the prepared baking pan. Bake for 30 minutes or until crispy-looking. Serve hot.

Serves 4.

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