Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place chicken in a large stock pot. scatter cut vegetables around it and place dill bundle on top. add cold water and season generously with salt and pepper. bring to a boil over medium high heat, skimming any foam off occasionally. after 45 minutes to an hour, remove chicken and set on a plate to rest. pour remaining pot contents through a strainer into a large bowl or pot. reserve carrots and parsnips, and discard the remaining vegetables. when chicken and vegetables are cool enough to handle, cut carrots and parsnips into a large dice and add to stock with fresh celery dice. add chicken broth and reseason to taste with salt and pepper. shred chicken meat and add to stock. simmer until celery is tender.

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.