Kents Chicken Bog For A Crowd Recipes

LOWCOUNTRY CHICKEN BOG

Lowcountry Chicken Bog image

This is a cousin of jambalaya or perloo, and it should be fairly simple, with the chicken, sausage and rice as the stars. Any white meat works, and I used pheasant. This is a great one-pot meal for a Sunday supper, and you can make it a weeknight meal if you have leftover chicken and pre-made chicken broth.

Provided by Hank Shaw

Time 2h40m

Number Of Ingredients 15

Ingredients

1 whole chicken, or 2 pheasants, (about 3-4 pounds total)
1 yellow or white onion, chopped
2 ribs celery, chopped
4 cloves garlic, smashed
1 sprig rosemary ((optional))
1 sprig fresh thyme ((optional))
1 teaspoon smoked paprika ((optional))
2 tablespoons butter
1 large white or yellow onion, chopped
2 cloves garlic, minced
2 cups long or medium-grain rice
1 quart chicken broth ((homemade above, or store-bought))
1 pound smoked sausage, cut into coins
3 tablespoons chopped green onion
3 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 806 kcal, Carbohydrate 58 g, Protein 41 g, Fat 44 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 159 mg, Sodium 814 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 26 g, ServingSize 1 serving

CHICKEN BOG

Chicken Bog image

I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.

Provided by MARBALET

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Yield 6

Number Of Ingredients 9

Ingredients

6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 ½ cups chicken broth
1 cup long-grain white rice
½ pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasoning
2 cubes chicken bouillon

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.

Nutrition Facts : Calories 717.1 calories, Carbohydrate 29.2 g, Cholesterol 195 mg, Fat 42.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 12.9 g, Sodium 2196.5 mg, Sugar 2 g

CHICKEN BOG

Chicken Bog image

Chicken bog is a simple chicken and rice dish with sausage and great flavors.

Provided by Paula Deen

Categories comfort food southern winter

Time 15m

Yield 10 - 12

Number Of Ingredients 11

Ingredients

2 teaspoons Paula Deen's House Seasoning
2 teaspoons Paula Deen Seasoned Salt
1/2 cup melted butter
1 cup chopped onion
1 lb smoked link sausage
1 (3 lb) quartered chicken
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water
3 cups raw white rice

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.