Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat all ingredients in a large stockpot to boiling. reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered. strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids. cool stock to room temperature; refrigerate, covered, until cold. remove and discard fat from surface. stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling 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.