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Low Country Chicken Bog

A cross between chicken soup, jambalaya and risotto, this is comfort food at its best. Use a spicy smoked sausage, and add extra veggies and this is a one pot wonder!
Course Main Course
Cuisine Low Country, North American
Keyword bog, chicken, rice, smoked sausage
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

Chicken

  • One 2 1/2-3 lb whole chicken and neck, see Notes
  • 1 yellow onion, chopped, save skins that don't have dirt on them
  • 1 large carrot, roughly chopped
  • 2 celery stalks, roughly chopped
  • small bunch of parsley
  • 1 rosemary sprig
  • 2-3 thyme sprigs
  • 1 sage sprig
  • 1 bay leaf
  • 8-10 peppercorns

Bog

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, small chop
  • 2 garlic cloves, minced
  • 1 carrot, cut into half moon slices
  • 1 celery stalk, sliced
  • 1 tsp sweet paprika
  • 6 oz smoked sausage like Andouille, Chorizo, or Hungarian Csabai, sliced into bite sized rounds or half moons
  • 1 cup long grain rice, like Carolina Gold or basmati
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 4 cups chicken stock, plus more
  • 2 cups shredded chicken or more if so desired
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley
  • 1/4 tsp dried chili flakes, optional
  • lemon wedges for serving
  • hot sauce

Instructions

Chicken and Stock, can be made the day before

  1. Place the chicken into a large pot. Surround it with the chopped onion and skins, carrots and celery.
  2. Create a bouquet garni by tying together the parsley, rosemary, thyme and sage. Add this to the pot, along with the bay leaf and peppercorns.
  3. Pour in enough water to entirely cover the chicken.
  4. Bring to a boil, skimming away any impurities, then cover and reduce the heat to low. Simmer for 1 hour, checking occasionally to ensure that there is enough water, and that there is a gentle rolling simmer. You can simmer for a bit longer, depending on the size of the chicken. This will only make the stock more flavourful.
  5. Remove the chicken to a bowl.
  6. Use a spider, strainer or slotted spoon to remove all the large pieces of veg and bouquet garni, discard it all. Strain the remaining stock through a mesh strainer into containers. I use 4 cup containers. You should be able to fill two large containers, plus another smaller container. Once cooled, seal with lids and place into the fridge. The next day you will be able to remove the fat that has risen to the top easily. Store for a week in the fridge, or transfer to the freezer if not using.
  7. Once the chicken is cooled down, remove the skin and discard. Shred the chicken meat and place it into a large container. You will need two cups or more for the Bog below, the rest can be used for chicken salad, soup, quesadillas etc. Freeze any unused chicken if you won't use it in a few days.

Bog

  1. Heat the butter and oil in a dutch oven or other heavy bottomed pot. Add the chopped onion and let it sauté for 2 minutes. Add the garlic and stir it around for one minute. Add the chopped carrot, celery, paprika and sausage slices. Stir together and sauté for 5 minutes, till the onion is softened and turning golden and the sausage has released some beautiful oils.
  2. Add the rice and stir it though everything to coat it with the fats and juices, for 1 minute. Stir in 1 1/2 tsp salt and 1 tsp pepper. Pour in 4 cups of the made stock and stir through well. Add 2 cups of the shredded chicken (more if you want!) and bring everything to a boil.
  3. Cover and let simmer on low and cook for 30 minutes. Check every once in a while to make sure nothing is sticking to the bottom of the pot.
  4. Remove the lid, and taste to adjust the seasonings if so desired. If you want a bit more heat, feel free to sprinkle in some dried chili flakes.
  5. If you would like it soupier, add more stock, 1/4 cup at a time and stir through, cooking it like a risotto, with the lid off.
  6. Stir through 1-2 tbsp of butter for richness.
  7. Garnish with chopped parsley.
  8. To serve, a squeeze of lemon and hot sauce on the side are good!

Recipe Notes

You can easily make this with rotisserie chicken, you will need at least two cups of shredded chicken. Use purchased chicken stock for ease as well.
Omit the sausage if you feel like a milder dish.
Leftovers can be stored in the fridge. To reheat, in a pot over low heat, add the leftovers along with a bit of stock to help loosen the rice to make it a lovely porridge like consistency.

This meal is easily cut in half.  Still go through the effort of making the entire chicken and stock.  You will be happy it is in the freezer.  If making a half batch of the Bog, the cooking time for the rice may be reduced.