Chicken Sausage Bog Recipes

CHICKEN & SAUSAGE BOG

Steps:

• 1. Does this recipe really take two whole days? Well, not really, you can actually make the whole thing in one day, if you start early enough... but it's a bit easier if it's broken into two days. On day one: we'll make the chicken stock, and cook the chicken. While this is not exactly labor intensive, it does take a few hours. On day two: we'll assemble and serve the bog in about 30 minutes. Chef's Note: The part of this process that takes the longest is the making of the chicken stock. If you use premade stock, and get a precooked rotisserie chicken it will cut the time down considerably... but it won't taste as good ;-)
• 2. Place the chicken, water, and a pinch or two of salt in a large stockpot.
• 3. Bring to a simmer, and continue simmering for 1 hour, skimming off the fats, and crud that floats to the top.
• 4. After 1 hour, remove the chicken, allow to cool, and then remove the meat from the bones, tearing it into bite-size pieces. Put the meat in a covered bowl, and place in the refrigerator. You will only need 1 pound of the chicken meat... that's all. If you have more (and you probably will) save it and make a sandwich or two.
• 5. Chef's Note: If you can afford the time, leave the chicken in the broth, until it cools, then remove it and strip off the meat. Leaving the chicken in the broth while it cools helps the chicken reabsorb some of the liquid, and it will further enhance the broth.
• 6. Return all of the chicken bones to the broth, and then add the onions, carrots, celery, garlic, thyme, bay leaf, and parsley stems, and then bring the liquid to a simmer. Continue to simmer for an additional hour, but no longer.
• 7. At the end of the hour, remove from heat, and strain though a fine mesh sieve, pressing on the vegetables to extract the flavorful liquid. You should have about 6 cups of liquid.
• 8. Discard the solids, place the liquid in a covered bowl, and then place in the refrigerator, alongside the chicken.
• 9. If you are breaking this into two days... you're finished. Clean up the kitchen, and relax with one of your favorite adult beverages...
• 10. Day two: Remove the liquid from the refrigerator and skim off any fat that has congealed on the surface. Return the liquid to the stockpot, add the chicken, and sausage, and then bring to simmer... Keep the pot covered.
• 11. Chef's Note: The type of sausage you use will make or break this dish. Cheap store-brand sausage is sometimes flavored with ingredients like liquid smoke, using it will overpower and ruin the dish. If you can't find any really good dry-cured sausage, then leave it out.
• 12. As soon as the liquid comes to a simmer, reduce the heat to low, and then add the rice, pepper, and salt the dish to taste.
• 13. Simmer the dish uncovered, stirring occasionally.
• 14. The dish is finished when the liquid has been absorbed by the rice, and is thick and creamy but not dry, about 25 to 30 minutes.
• 15. Take the pot off heat, and add the butter, stirring until incorporated.
• 16. Mince the green onions (white parts only), and the parsley. Put potions of the bog, into servings bowls.
• 17. Sprinkle with the minced onions, and parsley, and serve.

CHICKEN BOG

Steps:

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

CHICKEN BOG

Steps:

• Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, and seasonings. 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.

KENT'S CHICKEN BOG FOR A CROWD

Steps:

• Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
• Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.