Stuff chicken with 3 cups of celery and place it with balance of celery in a stockpot. Add the water to cover. Bring to a boil over high heat; reduce to moderately low. Simmer, partially covered, until tender, about 1 ½ hours. Remove from heat and allow to cool.
When chicken has cooled, remove meat and coarsely chop. Set aside (covered). Discard skin. Return bones and all celery to liquid in pot. Simmer, uncovered, for 1 hour, or until reduced to 8 cups. Strain and skim off fat. Let cool, then refrigerate until ready to use.
Strip leaves from chard and set aside; chop stems into ½-inch pieces. Melt butter in stockpot; add green onions. Cook over low heat, uncovered, about 5 minutes. Add about ¾ cup of stock, baking potatoes, and chard stems. Cover; cook over low heat until vegetables are almost tender, about 8 minutes.
Tear chard leaves and lettuce into bite-size pieces. Add with sweet potato, and spices to potato mixture. Cover and cook over low heat, stirring once, until sweet potato is almost tender, almost 8 minutes.
Add remaining 7 ¼ cups of stock and chicken to vegetables. Simmer until tender and chicken is heated through, about 5 minutes. Correct seasoning. Let stand for about 15 minutes before serving.
Serves 6 to 8
Please check back soon. We are collecting recipes from all the Franklin Truck Parts crew and will be adding more soon.
