Southern Chicken Bog Recipe 435 Recipes

LOWCOUNTRY CHICKEN BOG

Steps:

• To make the broth, you can either cut the birds into serving pieces or keep them whole. Either way, submerge the birds in water and bring it to a simmer. Skim any scum that floats to the top. Add salt to taste, then the remaining broth ingredients. Simmer very gently for 2 hours.
• Remove the chicken or whatever meat you are using, and strip the meat from the bones. Set aside. Strain the broth into a large bowl or pot, through a strainer that has a paper towel set inside it; this strains out debris. Reserve the broth.
• Heat the butter in a heavy, lidded pot that can cook 2 cups of rice in it. Add the onion, cover the pot, and cook, stirring once in a while, until the onions are just turning brown -- about 10 minutes.
• Add the rice, shredded meat and the garlic and stir to combine. Cook for about 2 minutes, stirring often. Add the smoked sausage and the broth you just made, or if you are using pre-made broth, add 1 quart now. Stir well, cover the pot and drop the heat to low. Cook gently until the rice is done.
• When the rice is ready, add some broth to make the dish a bit soupy, then stir in the green onions and parsley.

LOW COUNTRY CHICKEN BOG

Steps:

• 1. Cut the sausage into 1/2-inch pieces.
• 2. Combine the chicken, sausage, onion, butter, seasonings and in a large stock pot.
• 3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.
• 4. . Remove the chicken. Remove the meat from the bones of the chicken. (Throw away the bones and skin. ) put shredded chicken back in pot.
• 5. Add the rice to the pot with remaining chicken broth and seasonings.
• 6. Bring to a boil, stirring well. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done.
• 7. Turn off heat, stir well. Serve on pasta plate with a big glass of iced tea.

CHICKEN BOG

Steps:

• lice the sausage into 1/2 inch pieces.
• in stockpot combine chicken, sausage, onion, butter, seasonings and bay leaves.
• add the water, boil, cover and cook at low boil 40 minutes.
• remove the chicken from the pot and let cool.
• debone chicken, discard the bones and skin.
• add the rice to the pot and bring to boil, stirring well. boil 10 minutes, reduce heat,
• cover pot and simmer 10 minutes until rice is done.
• remove bay leaves,
• return chicken to the pot.
• house seasoning:.
• mix store in airtight container up to 6 months.