Carolina Chicken Bog Food

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.

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 RECIPE

Steps:

• Gather the ingredients.
• Place the chicken pieces in a large kettle or Dutch oven, then add the chicken stock, water, chopped onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary.
• Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and cover the pan. Simmer the chicken for 35 to 45 minutes, or until the chicken is cooked. Remove the chicken to a bowl.
• Strain the broth; discard the solids and return the liquids to the pan. Set aside.
• When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and return the bones to the broth.
• Bring the broth with the bones to a simmer; reduce the heat to low and simmer for 10 to 15 minutes, or until reduced; the liquids should measure about 3 cups. Taste the broth and adjust the seasoning, as needed. Remove and discard the bones. If desired, remove some of the fat from the broth with a fat separator.
• Add the chicken back to the broth along with the rice, sliced sausage, and green onion. Continue to cook for 20 to 25 minutes, or until the rice is tender.
• Stir to fluff the rice and serve immediately. Enjoy!

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:

• 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.