Best Good Ol Chicken Bog Recipes

CHICKEN BOG

Steps:

• lice the sausage into 1/2 inch pieces.
• in stockpot combine chicken, sausage, onion, butter, seasonings and bay leaves.
• add the water, boil, cover and cook at low boil 40 minutes.
• remove the chicken from the pot and let cool.
• debone chicken, discard the bones and skin.
• add the rice to the pot and bring to boil, stirring well. boil 10 minutes, reduce heat,
• cover pot and simmer 10 minutes until rice is done.
• remove bay leaves,
• return chicken to the pot.
• house seasoning:.
• mix store in airtight container up to 6 months.

GOOD OL' CHICKEN BOG

Steps:

• Boil chicken and onion with butter until chicken is done. Remove bones from chicken, discard chicken skin. cut chicken into bite-size pieces.
• Add in link sausage and simmer about 20 minutes.
• Add rice to soak up most of the chicken broth.

RICE COOKER CHICKEN BOG

Steps:

• In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
• Add the butter to the bacon grease and brown the sasuage.
• Add the onions and cook unitl they begin to brown.
• Place the chicken thighs in the pot and add the chicken stock.
• Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
• Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
• Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
• Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
• Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!

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.

CHICKEN BOG

Steps:

• Slice sausage into 1/2 inch pieces. In large stockpot combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the chicken stock and bring to boil, cover and cook on low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discard bones and skin. Add the rice to the pot and bring to a boil stirring well. Boil for 10 minutes, reduce heat, cover pot and swimmer for 10 minutes or until rice is done. Remove bay leaves and return chicken to the pot. Stir well and serve.

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.