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.
CAROLINA CHICKEN BOG
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina. "Bog is one of those classic Carolina meals," she said. "It's clumpy, it's delicious and you see it everywhere - at football games and Nascar race weeks alike." Recipes for bog are as varied as the 146 counties of North and South Carolina. For ours, we turned to Robert Stehling, who runs the Hominy Grill in Charleston, S.C. Mr. Stehling's bog features just about every part of the bird you can name, save feet and cockscombs. (Which would be worthy additions.) As outlined in the recipe here, the dish serves about eight hungry people, but the proportions can be adapted by anyone who can do a little fourth-grade math.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 2h
Yield At least 8 servings
Number Of Ingredients 22
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.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 45 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1381 milligrams, Sugar 10 grams, TransFat 0 grams
LOWCOUNTRY CHICKEN BOG
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
Categories Main Course Rice
Time 2h40m
Number Of Ingredients 15
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
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
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
THE CHARLESTON BOG
With Indigo Landing's low-country menu in mind, mixologist Ralph Rosenberg wanted to create a bourbon drink that was appealing to non-bourbon drinkers. The result, which Rosenberg makes with Maker's Mark bourbon, is this lightly sweet drink. From Food and Wine.
Provided by Pinay0618
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a cocktail shaker, muddle the raspberries with the mint leaves, lime wedges and Honey Syrup. Add ice and the bourbon and cranberry juice. Shake well and strain into a pilsner glass. Garnish with the mint sprig.
- Honey Syrup:.
- In a small heatproof bowl, stir honey with boiling water until dissolved. Let cool, then refrigerate in an airtight container for up to 1 month.
Nutrition Facts : Calories 1301.4, Fat 0.1, Sodium 17.9, Carbohydrate 286, Fiber 1.7, Sugar 282.4, Protein 1.2
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