Saturday, March 5, 2011

Chicken Bog

Chicken Bog

This is sort of South Carolina's version of jambalaya.  Chopped scallions would also be great stirred in at the last moment, and they would add an extra bit of freshness.  Let's be honest, this dish doesn't look very pretty, but it sure is some soothing comfort food that warms you from the inside out.  To make this much easier, you could use store bought chicken broth and a shredded rotisserie chicken.  You could use white rice instead of brown, just measure the broth first and add the appropriate amount of rice for a 2 part water to 1 part rice ratio.

-3 lb chicken, rinsed
-2 Tbsp butter
-1 onion
-4 cloves garlic
-2 stalks celery
-4 carrots
-4 tsp seasoned salt
-1 tsp cayenne
-2 tsp thyme
-parsley stems
-1 tsp black pepper
-3 bay leaves
-8 cups water
-1 lb smoked turkey sausage, sliced
-3 cups brown rice
-chopped parsley

Day 1
Place chicken, parsley stems, bay leaves, seasoned salt, pepper, cayenne, thyme, and water in a large pot.  Bring to a boil, reduce heat, cover and simmer for 1 hour.  Let chicken cool in the broth for at least 30 minutes to absorb some of the juices.  Take chicken out of pot, shred meat and refrigerate for day 2.  Return the bones to the pot, return liquid to a boil, simmer for 1 hour.  Strain broth and refrigerate for day 2.

Day 2
Skim fat off of the broth.  Melt butter in large pot over medium high heat.  Saute onion, celery and carrots until beginning to soften (5-10 minutes).  Add garlic and saute for 30 seconds.  Add sausage, chicken and broth to the pot and bring to a boil.  Reduce heat, add rice, and simmer (uncovered) until liquid is absorbed (about 1 hour).  If rice is still tough once liquid is absorbed add an extra cup or two of water and simmer until rice is done.  Taste and adjust seasonings (adding garlic powder, salt, pepper, thyme, or cayenne).  Stir in parsley and sprinkle with hot sauce.

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