Chicken Bog Recipe
A bog is a Carolina-style one-pot chicken and rice dish. The typical bog usually includes sliced smoked sausage and it is often made in large amounts.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3 ½pounds chicken (with bones and skin)
- 2cups chicken stock
- 2cups water
- 1small onion (chopped)
- 2carrots (sliced)
- 2ribs celery (sliced)
- 3cloves garlic (chopped)
- 1teaspoon kosher salt (or to taste)
- ⅓teaspoon black pepper
- 2to 3 sprigs thyme (or 1 teaspoon dried thyme)
- 2to 3 sprigs parsley
- 1sprig rosemary (or 1/2 teaspoon dried crumbled rosemary)
- 1cup long-grain white rice
- 8ounces smoked sausage (such as andouille , kielbasa , chaurice)
- 2green onions (sliced)
- Garnish : parsley (chopped)
Instructions
Step 1
Gather the ingredients.Step 2
Place the chicken pieces in a large kettle or Dutch oven, then add the chicken stock, water, chopped onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary.Step 3
Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and cover the pan. Simmer the chicken for 35 to 45 minutes, or until the chicken is cooked. Remove the chicken to a bowl.Step 4
Strain the broth; discard the solids and return the liquids to the pan. Set aside.Step 5
When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and return the bones to the broth.Step 6
Bring the broth with the bones to a simmer; reduce the heat to low and simmer for 10 to 15 minutes, or until reduced; the liquids should measure about 3 cups. Taste the broth and adjust the seasoning, as needed. Remove and discard the bones. If desired, remove some of the fat from the broth with a fat separator.Step 7
Add the chicken back to the broth along with the rice, sliced sausage, and green onion. Continue to cook for 20 to 25 minutes, or until the rice is tender.Step 8
Stir to fluff the rice and serve immediately. Enjoy!