Best Good Ol Chicken Bog Recipes

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.

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.

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.

GOOD OL' CHICKEN BOG

Steps:

• Boil chicken and onion with butter until chicken is done. Remove bones from chicken, discard chicken skin. cut chicken into bite-size pieces.
• Add in link sausage and simmer about 20 minutes.
• Add rice to soak up most of the chicken broth.

CHICKEN BOG

Steps:

• Slice sausage into 1/2 inch pieces. In large stockpot combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the chicken stock and bring to boil, cover and cook on low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discard bones and skin. Add the rice to the pot and bring to a boil stirring well. Boil for 10 minutes, reduce heat, cover pot and swimmer for 10 minutes or until rice is done. Remove bay leaves and return chicken to the pot. Stir well and serve.

CAROLINA CHICKEN BOG

Steps:

• Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Discard skin.
• Pour off all but 1 tbs fat from pot & return to medium heat. Add sausage & onion, cook until onion is translucent & sausage begins to brown, 3-5 minutes. Add garlic & cook until fragrant, about 30 seconds. Add broth, chicken, 1 tsp salt, & 1 tsp pepper; bring to a boil. Reduce heat to low, cover, & simmer until chiecken is tender, about 30 minutes.
• Remove chicken from pot & set aside. Stir rice into pot, cover & continue to cook over low heat until rice is tender, about 20 minutes.
• Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered for 10 minutes. Serve.

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.