Chicken Bog

by | Oct 1, 2020 | Recipes | 0 comments

A southern specialty from South Carolina, this satisfying chicken and rice dish is perfect to enjoy during the turn towards cooler weather! You will find pasture-raised and organic-fed whole and bone-in chicken, kielbasa, Shitake mushrooms, and green onions at the market this week.

  • 3 1/2 pounds chicken with bones and skin (if using a whole chicken, cut into pieces)
  • 2 cups chicken stock
  • 2 cups water
  • 1 small onion (chopped)
  • 2 carrots (sliced)
  • 2 ribs celery (sliced)
  • 3 cloves garlic (chopped)
  • 1 teaspoon kosher salt (or to taste)
  • 1/3 teaspoon black pepper
  • 2 to 3 sprigs thyme (or 1 teaspoon dried thyme)
  • 2 to 3 sprigs parsley
  • 1 sprig rosemary (or 1/2 teaspoon dried crumbled rosemary)
  • 1 cup long-grain white rice
  • 8 ounces smoked sausage (such as andouille, kielbasa, chaurice)
  • 8 ounces Shitake mushrooms, sliced (or mushrooms of choice)
  • 2 green onions (sliced)
  • Garnish: parsley (chopped)

Place the chicken pieces in a large kettle or Dutch oven, then add the chicken stock, water, chopped onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary.

Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and cover the pan. Simmer the chicken for 35 to 45 minutes, or until the chicken is cooked. Remove the chicken to a bowl.

Strain the broth; discard the solids and return the liquids to the pan. Set aside.

When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and return the bones to the broth.

Bring the broth with the bones to a simmer; reduce the heat to low and simmer for 10 to 15 minutes, or until reduced; the liquids should measure about 3 cups.

Taste the broth and adjust the seasoning, as needed. Remove and discard the bones. If desired, remove some of the fat from the broth with a fat separator.

Add the chicken back to the broth along with the rice, sliced sausage, Shitake mushrooms, and green onion. Continue to cook for 20 to 25 minutes, or until the rice is tender.

Stir to fluff the rice and serve immediately. Enjoy!