Chicken Bog 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.

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.

CAROLINA CHICKEN BOG

Steps:

• Put fat or oil in a deep skillet or large casserole over medium-high heat. A minute later, add gizzards and hearts and cook until quite brown and sticking to pan, at least 3 minutes. Stir once, sprinkle with salt and pepper, then brown other side. Add peppers, onions, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add red wine and tomatoes, bring to a boil, and adjust heat so mixture simmers; cook for about 10 minutes.
• Meanwhile, melt 4 tablespoons butter in a small skillet or saucepan over medium heat. Add flour and stir until smooth. Cook, stirring occasionally, until mixture turns quite brown, about 10 minutes. Add this roux to simmering stew; cook 5 minutes.
• Add meats, stock, thyme, red pepper flakes and bay leaves; cook at a lively simmer, stirring occasionally, for about 40 minutes. Add chicken meat and cook another 15 minutes or more (this can sit on stove, simmering, for hours; add a little water or stock if it threatens to dry out).
• Heat remaining butter in an 8- or 10-inch nonstick skillet over medium-high heat. When butter foam subsides, add livers, 1 or 2 at a time, and cook until quite brown on one side; sprinkle with salt and pepper as they cook. Turn and brown on other side.
• Stir vinegar and mustard into stew. Add livers and stir. Serve over white rice.

SLOW-COOKER CHICKEN BOG

Steps:

• In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce., Freeze option: Omitting green onions and hot sauce, freeze cooled meat mixture, juices and rice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently; add broth or water if necessary.

LOWCOUNTRY CHICKEN BOG

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large saucepan of water to a boil. Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary). Remove the tomatoes from the saucepan and drop into ice water to cool. Drain and peel off the skin. Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces. Toss the diced tomato with the olive oil and season with pepper to taste. Reserve at room temperature until ready to use.
• Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about 2 minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for 2 tablespoons.
• Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent. Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent.
• In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the Tabasco. Stir well to combine. Add salt and pepper to taste. Cover tightly and bake in the preheated oven for 30 to 35 minutes or until the chicken and rice are cooked and the liquid is absorbed. (Note that this is a most dish, not one where the grains of rice are dry and fluffy.) Remove the sprig of thyme and bay leaves. Check the seasoning for salt and pepper and serve immediately.

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.