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Chicken Bog

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I know I posted this on The Sarge of 4 the other day, but I felt like it needed to be here too!

This has to be one of my most requested recipes!  I
lived in South Carolina for two short years and during that time I fell in love
with a dish that EVERYONE brought to the church socials…chicken bog!  Basically
it is glorified Chicken and Rice.  I spent years trying to find a recipe that
would resemble anything that I tasted in South Carolina.  Finally I decided to
try Paula Dean’s recipe out and it was PERFECT!  I made just a few changes to
her recipe to fit my taste, but I didn’t stray too far from this creation.  It’s
a must try!  I’m giving you my version, but I’ll tell you Paula’s on the

  • One whole
    chicken (around 3 lbs) (Paula quarters her’s but I just throw it in
  • 2 Lbs of smoked link sausage (Paula only uses 1
    lb, but we like sausage)
  • 1 medium size onion chopped (Paula calls for 1
    cup chopped onion)
  • 1/2 cup butter (1 stick)
  • 2 teaspoon Lawry’s Seasoning salt (Paula uses
    the lady’s seasoned salt…same thing)
  • 2 teaspoons The Lady’s House Seasoning (I’ll
    give you this recipe at the end)
  • 1/4 teaspoon ground red pepper (Paula uses 1 tsp
  • 1 tsp ground black pepper
  • 3 bay leaves
  • 3 cups raw white rice (rinsed)
  • water (Paula says 8 cups, but I always need
    more…I cover my chicken in water)

Put your chicken, sliced sausage, stick of butter,
3 bay leaves, all your seasonings and onion all in a large stock pot.  Fill pot
with water until you cover your chicken.  Bring to a boil and then reduce head
to low and cover. Cook on low boil for around an hour.  Pull your chicken out
and set aside to cool.  Now add your rice and bring back to a boil.  Boil for
around 10 minutes then reduce the heat.  Place your cover on your pot and cook
on a low boil/simmer for another 10 minutes or until your rice is cooked.  Head
back over to your chicken and pull the meat from the bones.  *Discard the skin
and bones*  Now remove the bay leaves from your pot and place the pulled apart
chicken into the rice and sausage.  Stir and serve!

The Lady’s House Seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

I keep this in a container and use it on everything!

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