Chicken Bog
Grab your Carolina Cooker Enamel Pot – we’re making Chicken Bog! Chicken, rice and sausage. That's the base - whatever else goes in comes from the heart of your family's recipe. We can practically smell it from here!
Ingredients
- 2 teaspoons house seasoning
- 2 teaspoons seasoned salt
- 1/2 cup melted butter
- 1 cup chopped onion
- 1 pound smoked link sausage
- 1 3-pound quartered chicken
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
Directions
- Slice the sausage into 1/2-inch pieces. In a pot, combine the chicken, sausage, onion, butter, and seasonings.
- Add water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool a bit.
- 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. Reduce heat, cover the pot, and simmer for 10 minutes, or until the rice finishes cooking.
- Remove the bay leaves, and return the chicken to the pot.