Is it Chicken Pilaf or Chicken Bog? What? A Little South Carolina History:
Courtesy of: Gwen Fowler, Author and Recipe Adaptation by @Susie Wilson Miller
Garnish Each Bowl with a drizzle of any of our Olive Oils for a bold Flavor Burst (e.g. Tuscan, Garlic, Lemon, Mushroom & Sage, Picual or if you enjoy spicy, try our Baklouti Green Chili Oil). You can also Add some of your favorite Hot sauce, Grated Sharp Cheddar cheese & Chives. Truly Enjoy!!!!
Start to finish: 80-90 minutes
1 (3-4 pound) whole chicken or chicken legs (they have
the most flavor)
4 whole carrots(omitted here)
4 celery stalks
4 cloves of garlic
1 tablespoon of fresh cut basil or parsley
2 tablespoons of fresh oregano
1 tablespoon of fresh rosemary
1 tablespoon of fresh thyme
2 tablespoons of salt
1 tablespoon of ground black pepper
6-8 cups of water or half and half Chicken or Vegetable Stock
2 cups of long-grain white rice
1 pound of smoked sausage of choice
2 tablespoons of dry Italian-style seasoning
Pulled or chopped chicken pieces from the whole cooked chicken
MAKE THE STOCK
Remove gizzards and rinse the whole chicken inside and out.
Peel and slice two onions. When slicing the onions, cut a grid into the onion from the top but stop short of the bottom so the onion remains whole. Slice carrots and celery on an angle into large pieces. Peel and crush garlic cloves. Chop fresh herbs. Prepare 2 tablespoons of salt and 1 tablespoon of pepper, season to taste.
Place all the ingredients, starting with the chicken, in a large pot (we used a 13 ¼ quart pot, a Dutch oven from Le Creuset). Pour in enough water to cover the entire chicken.
Bring to a boil; cook until chicken is tender, usually about one hour. Remove the chicken and set it aside to cool. Remove all large pieces of carrot, celery, onion and garlic. You can save these and use otherwise or discard.
FINISH THE BOG
Remove the skin and bones from the chicken. Chop or pull chicken into bite-size pieces.
Place chicken pieces, rice (we used Carolina Gold), sliced sausage and dried Italian-style seasoning in the pot full of chicken stock. Cook together and let come to a boil, reduce heat and cover. Cook for 20-30 minutes until the rice is tender. Stir often while cooking, just not too often. Remember if you’re looking you’re not cooking.
If you prefer less bog in your chicken bog, cook uncovered on medium-low heat until it reaches the desired consistency.