Chicken Bog recipe

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Ingredients

6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 ½ cups chicken broth
1 cup long-grain white rice
½ pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasoning
2 cubes chicken bouillon

Nutrition Info

717.1 calories
carbohydrate: 29.2 g
cholesterol: 195 mg
fat: 42.7 g
fiber: 1.4 g
protein: 50.3 g
saturatedFat: 12.9 g
servingSize: -
sodium: 2196.5 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place water, salt and onion in a large pot. Add chicken and bring all to a boil, cook until chicken is tender, about 1 hour.

  2. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.

  3. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes, let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Recipe Yield

6 servings

Recipe Note

I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.

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