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Chicken Bog

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!


  • 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


  1. Slice the sausage into 1/2-inch pieces. In a pot, combine the chicken, sausage, onion, butter, and seasonings.
  2. 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.
  3. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well.
  4. Boil for 10 minutes. Reduce heat, cover the pot, and simmer for 10 minutes, or until the rice finishes cooking.
  5. Remove the bay leaves, and return the chicken to the pot.