A simple dish that basically combines homemade chicken stock and tons of intense, meaty flavor, this is the perfect comfort meal. Made of cheap and tasty ingredients, this all comes together in just a couple of pots and produces something super nourishing and comforting.
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Famous for its wet, sticky, and warming flavors, chicken bog is one of those ultra comforting, tasty Southern dishes that are also a great way of using up leftover ingredients.
The trick with this dish is to end up with a big plate of rice and meat where every individual bite of it is distinct and separate from one another.
However you choose to do it, the whole thing should be meaty, flavored with vegetables, and filling enough to feed a village.
Chicken Bog Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Chicken broth
• Chicken bouillon
• Smoked sausage
• White rice
• Green onion
How To Make Chicken Bog
• Place the water, salt, celery, ¾ of a cup of onion, and the garlic in a large pot and bring to a simmer
• Add the chicken and bring it to a gentle simmer, being careful to avoid oiling it aggressively
• Simmer gently for 1 hour, skimming off any foam from the top and discarding it
• Remove the chicken and vegetables and strain the liquid
• Separate the chicken, removing the skin and bones
• Chop up the meat from the chicken into bite-sized pieces and set aside
• Skim excess fat from the broth
• In a large Dutch oven or heavy-bottomed pot on medium heat, add the butter and fry the sliced smoked sausage, and ¾ cup of diced onions until browned
• Add in the chicken stock and some bouillon powder and stir
• Add in 7 cups of the chicken broth into the sausage mixture, followed by the rice and chopped green onion, and stir well
• Add in the chicken pieces and lightly stir it all together
• Bring the whole mixture to a light simmer and cover
• Cook for about 20 minutes, stirring gently once or twice until the moisture is totally absorbed and the rice is tender, adding more broth if needed
• Garnish with fresh diced parsley and green onion and serve
What Kind Of Chicken Should You Get For This
This recipe for chicken bog is one of those classic ways to use up a less than ideal quality chicken. Not too dissimilar from the French coque au vin, chicken bog was designed with using a chicken that is perhaps just a bit past its prime.
It would also often be made to help use up a rooster that was coming to the end of its life, just the same as coque au vin, as male chickens tend to not have as good quality meat.
However, in the modern world, we don’t often have the liberty of being able to pick from our own personal chicken flock for this recipe.
So, when looking for chickens to use in this recipe, feel free to go for some of the cheaper options.
Keep in mind that the high-quality, corn-fed, and lovingly cared for chickens will definitely make for a tastier chicken bog, you won’t really notice too much decline in quality if you use a bit of a cheaper chicken.
How To Stop the Rice From Sticking Together
One of the main defining features of this dish is that the rice grains are separate and distinct from one another, not sticking together like in so many other rice dishes. This technically makes chicken bog a pilaf, as each part of the dish is designed to be somewhat separate.
The trick with achieving this is to make sure that the whole thing gets cooked as one, the rice added with the other ingredients as listed in the recipe.
This ensures an even, long cook time and helps to make sure that the rice granules remain separate.
It also helps to keep the dish pretty liquidy – you don’t want it to be like a soup, but you want enough liquid that will help keep everything sort of vaguely swimming around.
It is a very delicate balance to try and achieve – you want each bite to be able to be picked up with a fork, but you also want to ensure that it isn’t so dry that the starch dries out and starts sticking to the rice granules.
Just make sure that your chicken bog doesn’t get too dry, and you should be fine.
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- Prep Time
- 1 hour
- Cook Time
- 20 minutes
- Karlynn Johnston
- 4 cups water
- 1 tablespoon salt
- 3/4 cup celery (chopped)
- 1 1/2 cups onion (yellow onion chopped divided in half)
- 2 Tablespoons garlic (Fresh diced)
- 1 chicken (3-4 pounds whole)
- 4 cups chicken broth
- 2 cubes chicken bouillon
- 1/4 cup butter
- ½ pound smoked sausage (sliced)
- 4 cups long-grain white rice
- 3 Tablespoons green onion (Fresh diced)
- Place water, salt, celery, 3/4 cup onion and garlic in a large pot. Bring to a simmer.
- Add chicken and bring all to a simmer only. Do not boil or chicken will be tough. Simmer about 1 hour. Skim off any foam that rises on top and discard.
- Remove chicken and vegetables from pot and strain the liquid through a sieve. Remove skin and bones and chop remaining meat into bite size pieces and set aside.
- Skim off any excess fat from the broth.
- In a large dutch oven or heavy bottomed pot on medium heat, add the butter and fry the sliced smoked sausage and 3/4 cup diced onions until browned. Add in the chicken stock and bouillon and stir.
- Add in 7 cups of the chicken broth into the sausage mixture.
- Add the rice and chopped green onion and stir well. Add the chicken pieces and lightly stir.
- Bring the mixture to a light simmer and cover.
- Cook for about 20 minutes stirring gently once or twice until the moisture is absorbed and the rice is tender. Add additional broth if desired if it is too thick.
- Garnish with fresh diced parsley and green onion if desired.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.