Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop one of the onions. stud the other onion with the 4 cloves. in a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 quarts). bring to a hard boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. reduce the heat to low and simmer, umcovered for 1 - 1 1/2 hours, reducing the liquid only slightly. continue to slim off any foam that floats to the top during simmering. strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. discard the contents of the sieve. use immediately, or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month. lift any solidified fat from the surface of the chilled stock before using.

Target recipe: cut chicken into stips about 1/2" thick in a skillet heat the butter and olive oil over medium high until the butter is melted. add the parsley, basil, oregano and garlic. saute for 3 minutes add chicken and saute an additional three minutes or until white. lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. if you like more sauce, additional butter can be added.