Photo: Chicken Bog Recipe
Ingredients
- 1 (3-pound) chicken, quartered
- 1 pound smoked link sausage
- 1 cup chopped onion
- 1/2 cup (1 stick) butter
- 2 teaspoons Seasoned Salt (recommended: Lawry's)
- 2 teaspoons House Seasoning, recipe follows
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
Directions
Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By tracy.boleman_1...
Rogers, 42
on April 26, 2012
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I have made this recipe many, many times with success EVERY time. My family LOVES this chicken bog. I follow the recipe to a tee, with the exception that I add some chicken broth base to my stock, as we like a little more chicken flavor to our bog. Thanks Paula for a recipe that has become a staple in our family and one that many people request.
By Yankeefoodie
on April 13, 2012
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Amazingly tasty and easy dish to make and will, for sure, fill the bellies of all who partake in chowing down.
I pretty much followed the directions exactly other then leaving out the bay leaves. Just not a fan of bay leaves. I would next time add some more onion and leave them in a rougher chop.
It's my first time tasting chicken bog so I have no idea how it is suppose to taste but let me tell ya, this was so delicious. You might think it's going to be bland but the Cayenne really helps to give it that nice subtle heat.
By V Lynn H.
on January 03, 2012
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I am born and raised in SC and this was the best chicken bog I have ever made. My boyfriend and I both loved it. I can't wait to make this for my next potluck. The only suggestion that I have is, that if you use leg quarters instead of quartering a chicken, like I did, use half the butter, because the dark meat has a lot of grease in it already. EXCELLENT Recipe!!!
Read all 129 reviews