A Pot of Memories: Eddie's Chicken Stew

Growing up I had a Great Grandfather. We called him Papa Nick. He came to Ellis Island from Samos, Greece when he was 17 years old. You'd think that my food memories of him would be of gyros and feta cheese, but my Papa Nick loved a few VERY American foods. Staples at his house were Fruit Loops, plain cake donuts, and 7-up. The one food that I remember the most though, was made by his son, my Uncle Eddie.  We all, lovingly, called it Eddie's Chicken Stew. When I make it, it brings me back to the smells in that small kitchen on Marcoe Street. I am not sure that I have the recipe exactly right, but when I make it, it smells and tastes very similar. It is hardy, healthy, and VERY easy to make.

Eddie's Chicken Stew
1 whole fryer chicken
1- 32 oz. container of ketchup with 
no high fructose corn syrup
64 oz. or more of water
2 stalks celery, diced
1 small onion, diced
1/4 bag of baby carrots, diced
1/2 bag of frozen peas
1 large sweet potato, cut into small chunks
1 large russet potato, cut into small chunks
2 bay leaves

In a large pot, put fryer chicken. Add celery, onion, carrots, bay leaves, ketchup, and water. Add enough water to just cover chicken. It may be more than 64 oz. Put on medium high, cover, and let at a low boil for about 1 1/2 hours until chicken is cooked through. When chicken is cooked through, remove it and take meat off of chicken and set aside. Add potatoes, peas, and only the leg bones into the pot and boil again until potatoes are soft. Add loosely cut chicken back to pot and heat through until ready to eat. If it looks at anytime like it is boiling down too quickly, just add more water. There is not a science to it, just keep an eye on it. The bones and skin really give this the flavor so don't attempt this recipe with boneless skinless chicken breasts, although if you don't have a fryer chicken you could use bone in thighs or legs. You can substitute green beans for peas and all russet instead of sweet potato...it is up to you and what you prefer.