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 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!!!
By kfr33man1
Richmond, KY
on November 06, 2011
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My family and I moved to KY from OH about 11 yrs ago, so was raised a northerner. However, I LOVE southern cooking, and I've learned a lot since I've moved here. I have tried many of Paula Deen's recipes, and I have loved them all. This recipe is no exception. Since I've never had this dish before I have nothing to compare it to, but my family and I loved it. I followed the recipe and used Johnsonville New Orleans smoked sausage. I didn't realize I didn't have white rice until it was too late, so I used brown rice instead. Howerver, it's still a wonderful meal...Thanks for sharing
By bjoy1776
Palmetto
on September 24, 2011
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I have been using this recipe for a number of years and during that time I have added and subtracted ingredients and the more I make it the better it gets. My family demands this dish at our greater gatherings because I can keep making it throughout the night and feed a lot of people. It's easy and delicious. Thank you for sharing.
Read all 127 reviews