This dish is commonly served on Shabbat and other holidays as it is served cold and can be made ahead of time. Swiss chard is the main ingredient in the sauce and can be cooked up ahead of time in larger quantities and then frozen for future use.

Courtesy of Josette Selim

Ingredients

1 whole chicken
4 celery stalks
1 bunch Swiss Chard, leaves rinsed and patted dry
1/3 cup vegetable oil
5 cloves garlic, crushed
1 bunch fresh dill, chopped

Instructions

Start by making the chicken stock. Bring a large pot of water to boil (enough water to cover the chicken). Add the whole chicken, celery and salt and simmer covered for 2.5 hours. The broth should be very concentrated at this point. Drain the broth by using a fine sieve and reserve the liquid. Allow the chicken to cool.
When cool, remove chicken from bone and leave in large chunks.
Store the chicken and broth in separate containers in the refrigerator.
The next day, skim the fat completely from the broth.
Remove the stem of the chard and chop the green leaves finely.
Heat oil in a pot and add the chopped chard leaves. Stir and cook on medium temperature until the chard shrinks, darkens, and is a little crispy. This will take approximately 40 minutes.
Place about 1/3 cup of the cooked chard in a medium pot and stir fry with the crushed garlic and chopped dill. Add salt and white pepper to taste. Add about 3-4 cups of the jellied broth to it and simmer. Let cool a bit and blend until smooth using a food processor or blender and return to the pot.
Add the chunks of chicken to the broth chard mixture. Allow to simmer for 45 min-1 hour
Pour into a 9x13 dish and refrigerate overnight. Serve cold