Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pre-heat oven to 425. place raw chicken bones in roaster, and cook for about 20 minutes. heat stock pot on med-low heat. add oil. chop celery, carrots, onion, celery and garlic. add to pot. cook until vegetables are soft. add tomato paste, allow to "sweat" for two minutes. add wine, and continue to cook for one minute. add bay leaf. add chicken bones. add 8 cups of water. bring to a boil, then reduce to low-med simmer for about 4 hours. (covered). strain bones and vegetables from stock. cool, strain fat. reduce to about 6 cups or until you reach a desired strength of flavor. ready to use!

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.