CHICKEN & SAUSAGE BOG

Chicken & Sausage Bog image

In keeping with my philosophy of a day spent in the kitchen is a good day... How about two days in the kitchen, making a dish found most often in the Pee Dee, and Lowcountry regions of the great state of South Carolina... Chicken & Sausage Bog. In a traditional Bog, a whole chicken is boiled until tender with the sausage, onion,...

Provided by Andy Anderson !

Time 4h35m

Number Of Ingredients 16

Ingredients

8 c water
2 medium carrots, cut on the bias into 1/2 lengths
2 celery ribs, cut on the bias into 1/2 lengths
2 clove garlic, peeled and smashed
2 c yellow onion, medium chopped
5 sprig(s) fresh thyme
6 parsley stems
1 bay leaf
3-4 lb whole chicken
12 oz smoked sausage, cut on the bias into 1/2 ovals
8 oz long grain rice, uncooked
black pepper, to taste
sea salt, to taste
3 Tbsp sweet butter, unsalted
3 green onions
4 Tbsp parsley, italian

Steps:

1. Does this recipe really take two whole days? Well, not really, you can actually make the whole thing in one day, if you start early enough... but it's a bit easier if it's broken into two days. On day one: we'll make the chicken stock, and cook the chicken. While this is not exactly labor intensive, it does take a few hours. On day two: we'll assemble and serve the bog in about 30 minutes. Chef's Note: The part of this process that takes the longest is the making of the chicken stock. If you use premade stock, and get a precooked rotisserie chicken it will cut the time down considerably... but it won't taste as good ;-)
2. Place the chicken, water, and a pinch or two of salt in a large stockpot.
3. Bring to a simmer, and continue simmering for 1 hour, skimming off the fats, and crud that floats to the top.
4. After 1 hour, remove the chicken, allow to cool, and then remove the meat from the bones, tearing it into bite-size pieces. Put the meat in a covered bowl, and place in the refrigerator. You will only need 1 pound of the chicken meat... that's all. If you have more (and you probably will) save it and make a sandwich or two.
5. Chef's Note: If you can afford the time, leave the chicken in the broth, until it cools, then remove it and strip off the meat. Leaving the chicken in the broth while it cools helps the chicken reabsorb some of the liquid, and it will further enhance the broth.
6. Return all of the chicken bones to the broth, and then add the onions, carrots, celery, garlic, thyme, bay leaf, and parsley stems, and then bring the liquid to a simmer. Continue to simmer for an additional hour, but no longer.
7. At the end of the hour, remove from heat, and strain though a fine mesh sieve, pressing on the vegetables to extract the flavorful liquid. You should have about 6 cups of liquid.
8. Discard the solids, place the liquid in a covered bowl, and then place in the refrigerator, alongside the chicken.
9. If you are breaking this into two days... you're finished. Clean up the kitchen, and relax with one of your favorite adult beverages...
10. Day two: Remove the liquid from the refrigerator and skim off any fat that has congealed on the surface. Return the liquid to the stockpot, add the chicken, and sausage, and then bring to simmer... Keep the pot covered.
11. Chef's Note: The type of sausage you use will make or break this dish. Cheap store-brand sausage is sometimes flavored with ingredients like liquid smoke, using it will overpower and ruin the dish. If you can't find any really good dry-cured sausage, then leave it out.
12. As soon as the liquid comes to a simmer, reduce the heat to low, and then add the rice, pepper, and salt the dish to taste.
13. Simmer the dish uncovered, stirring occasionally.
14. The dish is finished when the liquid has been absorbed by the rice, and is thick and creamy but not dry, about 25 to 30 minutes.
15. Take the pot off heat, and add the butter, stirring until incorporated.
16. Mince the green onions (white parts only), and the parsley. Put potions of the bog, into servings bowls.
17. Sprinkle with the minced onions, and parsley, and serve.