Cookbook:Chicken Bog

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Cookbook | Ingredients | Recipes

Chicken Bog is a southern delicacy made of chicken, rice and sausage from the Pee Dee area of South Carolina. On the third weekend in October, Loris, South Carolina, is host to the annual Loris Bog-off Festival held in Downtown Loris.

Variant 1[edit | edit source]

Serves 10

Ingredients[edit | edit source]

  • 1 5lb to 6 lb fat hen
  • 1 small onion (about the size of a lemon or smaller)
  • 1 small green bell pepper
  • 1 stick butter (1/4 lb.), if needed
  • 2 lb. long grain white rice (not instant rice)
  • 1/4 lb bacon
  • salt and black pepper

Procedure[edit | edit source]

Use a heavy aluminum pot with lid (use lid while cooking for all steps except the bacon.)

  1. Put chicken in pot and cover with hot water. Be sure there is enough water so that there will be at least six cups of broth after cooking chicken. Bring to a boil, then reduce heat and simmer until chicken is very tender (an hour or more).
  2. While the chicken is cooking: Slice and chop one bell pepper into very small pieces. Put 4 cups of rice into a bowl, cover with cold water and let soak.
  3. When chicken is very tender, remove pot from stove and let cool until the chicken can be handled.
  4. Take chicken from pot, and pull meat from bones in large pieces; do not cut it up. Discard any fat heavy skin.
  5. Pour broth from pot into a bowl (if chicken was very fat and broth is very fat, pour off about 1 cup of fat from broth).
  6. Wash pot, then put bacon in pot and cook slowly until bacon is crisp.
  7. Take bacon from pot and drain; leave bacon grease in pot.
  8. Put in chopped onion, green pepper and brown slightly.
  9. Add 6 cups chicken broth to pot, and season to taste with salt and pepper (at least a tablespoon of each -- use a heavy hand since rice will absorb salt).
  10. Increase heat, bring broth to a boil, and put chicken in pot.
  11. Drain rice and put rice in pot.
  12. Add a stick of butter and mix well. Reduce heat and simmer very slowly for about an hour.

To avoid gooey rice, avoid stirring. When rice is tender and has absorbed the liquids, remove from stove. Serve hot. You can crumble bacon for a topping, according to taste.

Chicken bog can be kept in refrigerator and reheated or it can be frozen and later reheated.

Grand Strand Chicken Bog[edit | edit source]

Serves 8

Ingredients[edit | edit source]

  • 2 1/2 lb. chicken pieces
  • 1 cup. chopped onion
  • 1 1/2 lb. smoked sausage
  • 1 tsp. black pepper
  • 2 cups. long grain rice

Procedure[edit | edit source]

  1. Boil chicken and onions in 4 cups of water until tender. If desired, debone chicken.
  2. Slice sausage into 1/2" pieces, add sausage, pepper and rice to chicken.
  3. Simmer until all broth is absorbed and rice is cooked.

Variant 2[edit | edit source]

Recipe by: Come and Get It! by Jr. Welfare League of Talladega 6 servings

Ingredients[edit | edit source]

  • 6 cups water
  • 1 tb salt
  • 1 med onion; finely chopped
  • 1 3 lb chicken
  • 1 cup long-grain rice
  • 1/2 lb smoked sausage; sliced
  • 2 Tbsp. herb seasoning
  • 1 packet "chicken and herb" seasoning

Procedure[edit | edit source]

  1. Put water, salt, onion, and chicken in pot. Boil until tender (about an hour).
  2. Remove chicken, let cool and remove bones.
  3. Chop meat into bite-sized pieces.
  4. Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning.
  5. Cook these ingredients for 30 mins. Bring to a boil and reduce heat and simmer, keeping covered the entire time. If rice mixture is too wet, cook uncovered until desired consistency.

Variant 3[edit | edit source]

8 to 10 servings

Ingredients[edit | edit source]

  • 1 whole onion
  • 2 ribs celery, washed and snapped in halves or quarters (leaves and all)

2 carrots, halved or quartered

  • 1 tablespoon poultry seasoning
  • 1 tablespoon dried parsley flakes
  • 2 bay leaves
  • Salt and fresh-ground black pepper, to taste
  • 1 (3 to 3 1/2 pound) whole chicken
  • water
  • 2 1/2 cups long-grain rice
  • 2 tablespoons butter

Procedure[edit | edit source]

  1. In a large soup pot, kettle, or deep-sided heavy casserole with top, put onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt and pepper.
  2. Rinse the chicken and place on top of the other ingredients in the pot. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat.
  3. Reduce heat, cover and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork.
  4. Remove chicken to a platter to cool. Strain broth from pot (you should have about 8 cups; if you have more, set aside for another use).
  5. Return 8 cups broth to the pot and bring to a boil over high heat. Pour in rice and return to a boil. Adjust heat to lowest possible setting, stir and cover.
  6. Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more of the broth if necessary.
  7. While the rice is cooking, skin and remove chicken meat from the bones; discard bones and skin. Cut meat into bite-sized pieces and set aside.
  8. When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning and serve. Or keep pot covered over low heat until ready to serve.

Per serving (with 2 teaspoons butter per serving): 60 calories, 2 grams protein, 4 grams fat, 6 grams carbohydrates, 10 milligrams cholesterol, 43 milligrams sodium, 60 percent calories from fat.