It may seem strange that I post so many recipes on this website, but as someone who cooks a lot, it makes it easy to find recipes that I cook often but may forget the exact measurements or times or ingredients. So it’s a quick reference, plus these recipes are really good, so I thought it’d be nice to share.
I have a giant 6 Quart KitchenAid crockpot that I use all the time. A few times a week. I have the “Easy Serve Lid” but if I bought one again, which I would, I’d just get the regular lid, for $24 less. I rarely use it. Somebody might, if they use it to serve from, but it’s not helpful to me. This is the best slow cooker I’ve ever used, for a variety of reasons. If you’re ever in the market, I suggest giving the one I linked to up there a close look.
Chicken Bog is a South Carolina dish, called Chicken Purleau in Sumter. But it’s known as Chicken Bog everywhere else. It’s an inexpensive, hearty dish that goes a long way. It’s really tasty and uses rice, which is a southern staple. It’s usually found at barbeque joints in SC and family dinner tables when there’s a crowd to feed.
I’ve made it many times and have learned a few things. It’s easy to make, but it’s also easy to make where it’s disappointing, which may lead people to not make it again, which would be a shame. That’s because it needs lots of seasoning. The rice and chicken don’t provide a lot of flavor on their own. A common way to cook it is to boil the chicken and use the stock to cook the rice in. That boils a lot of flavor out of the chicken. And sometimes I use chicken breasts, which really need to be heavily seasoned. But it’s a very lower-fat option. Cooking a whole chicken renders a lot of fat which needs to be skimmed. But the trade-off is more flavor, of course.
A store-bought rotisserie chicken could be used as a time-saver. But there are a lot of additives you may not want to eat in those, plus the convenience erases some of the value cooking your own provides. Cooking a whole chicken couldn’t be easier, and there are multiple ways to do it. Bake it, boil it, slow-cook it, grill it, and so on.
The sausage you use is your own choice. I’ve had every type imaginable in it and it’s all good. Cooking it in a pan beforehand renders a lot of flavors, especially if you scrape and use the fond from it. Andouille is great but higher-fat. Kielbasa is also a favorite but not the lowest fat. Smoked turkey sausage is the lowest fat but not the most satisfying.
If you boil or slow-cook the chicken, you’ll end up with a good base for chicken stock. I put in chopped onion, a few celery stalks and carrots chopped, and maybe a green pepper chopped up along with salt and pepper and some garlic while it cooks. I skim the fat and add 33% less sodium chicken broth to make about 5 cups to cook the bog in.
A tip: when you’re cooking the bog in a pot, versus a crockpot, you have to be careful not to overcook it and burn the rice. If you do, it’s ruined.
So with that prologue out of the way, here’s the recipe:
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 14 ounces smoked sausage, halved and sliced 1/2-inch thick
- 3 garlic cloves, minced
- 5 cups chicken broth, divided
- 2 cups uncooked medium grain rice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 chicken (about 3 pounds), meat removed and shredded
- 3 stalks celery
- 3 carrots
- green pepper
Instructions for slow-cooker
- In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to slow cooker.
- Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes
Instructions for chicken-in-the-pot
- In a large pot, add celery, carrot, onion, pepper, seasoning, and chicken. Cover with water. Bring to a boil, reduce heat and simmer for 1 hour.
- Remove chicken and reserve liquid. Shred chicken and discard skin and bones. Set aside.
- Skim fat from liquid in the pot. Strain vegetables. (Quick tip: put in fridge or freezer to let the fat solidify faster, and use a fat-strainer)
- Add broth to stock to make 5 cups. Add rice, sausage, and chicken.
- Bring to boil, reduce heat to simmer, cover and cook until rice is done, about 20 minutes. Make sure it doesn’t burn. Don’t lift the lid off the pot any more than necessary.
- Fluff with fork and stir. Season as desired, if necessary.
The Chicken Bog in this photo is too soupy. This is before the rice has been cooked, obviously, and this looks like long-grain rice and chopped chicken instead of shredded, which is fine but not authentic. It should be fluffy rice and chicken and sausage when done.