Chicken bog. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina.
While there are many variations (and names) of this dish, Chicken Bog is what it's always been called at our house. This rustic, homey dish of chicken, Chicken bog was served with hot sauce, white loaf bread, and Pepsi. If someone felt generous, a pound cake would show up. You can have Chicken bog using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken bog
- Prepare 1 (3 pound) of chicken, quartered.
- It's 1 pound of smoked sausage link.
- Prepare 1 cup of chopped onion.
- It's 2 tsp of seasoned salt.
- It's 1/2 cup (1 stick) of butter.
- Prepare 2 tsp of house seasoning (recipe to follow).
- Prepare 1 tsp of ground red pepper.
- You need 1 tsp of ground black pepper.
- You need 3 of bay leaves.
- You need 8 cups of water.
- Prepare 3 cups of raw white rice (I'll use brown).
- Prepare of House Seasoning:.
- You need 1 cup of salt.
- It's 1/4 cup of black pepper.
- Prepare 1/4 cup of garlic powder.
This was the evening meal before heading into the swamp to let the dogs run and hunt raccoon. The typical bog includes chicken, rice, and smoked sausage and it starts with a well-seasoned chicken broth. As with many one-pot recipes, the chicken bog lends itself to all kinds of variations. Some add vegetables to the pot while others begin with some fried fatback or bacon.
Chicken bog step by step
- House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months..
- Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes..
- Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin..
- Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot..
Herb and spice blends can make a basic chicken bog a signature dish that will stand apart from the others. Chicken bog is like a wetter jambalaya or pilau, and, like those dishes, has origins in the West African rice kitchen that proliferated in the state during the years enslaved Africans worked rice plantations from the Pee Dee region down to what we now call the ACE Basin. Some writers (Dabney included) surmise from oral histories a connection. Chicken Bog is a traditional South Carolina comfort food dish that combines smoked sausage, chicken, and rice to make a one-pot meal! This week we are showcasing another South Carolina Traditional dish called Chicken Bog.