Chicken Bog
You'll love the flavorful combination of chicken, rice and smoked sausage in this classic Southern comfort food!
Course Dinner
Cuisine Southern
Keyword chicken bog
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Servings
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people
Calories 454 kcal
Author Blair
Ingredients
list of 11 items
½ cup (1 stick) salted butter
1 cup chopped onion
½ cup chopped celery
1 large whole chicken, gizzards removed (about 5 ½ – 6 lbs.)
13 ounces kielbasa (or other smoked sausage), cut into ½ -inch thick rounds
2 teaspoons seasoned salt (such as Lawry’s brand)
½ teaspoon black pepper, or more to taste
1 tablespoon fresh thyme leaves (or about ½ teaspoon dried thyme)
1 bay leaf
2 ½ cups long-grain white rice
Optional garnish: chopped fresh parsley
list end
Instructions
list of 2 items
1. Melt butter in a stockpot or large Dutch oven over medium-high heat. Add onion and celery and sauté until soft, about 10 minutes. Add chicken, sausage,
seasoned salt, pepper, thyme, bay leaf and 8 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 1-1 ½ hours (or until the
meat falls of the bones).
2. Remove the chicken, reserving the broth. Pull the meat off of the chicken; discard the skin and bones. Meanwhile, bring the pot of broth to a boil.
Stir in the rice, reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender. Discard the bay leaf. Stir the chicken into the
pot. Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley; serve.
Recipe Notes
• Smaller Batch: This recipe yields a large pot of bog. If you don’t want to have too many leftovers, you can make a smaller batch instead. To do so, cut
all of the ingredients in half. Instead of using a whole large chicken, use about 2½ – 3 lbs. of bone-in, skin-on chicken pieces (such as thighs or breasts,
whatever you prefer). You can reduce the simmering time for the chicken to 40-45 minutes.
• Cajun Chicken Bog Recipe: use andouille sausage instead of kielbasa; add plenty of Cajun or Creole seasoning to the broth, and serve with a side of hot
sauce!
• Smaller Chicken: This recipe calls for a large chicken that weighs between 5 ½ and 6 pounds. If you prefer to use a smaller chicken that weighs between
3 and 4 pounds, you will need to decrease the simmering time to 40-45 minutes. I also recommend increasing the rice to 3 cups, since you will have less
chicken meat in the bog.
• Vegetables and Herbs: Feel free to season your broth with other vegetables and herbs. Some recipes call for diced carrots or tomatoes, some add minced
garlic, and others utilize additional herbs such as parsley or rosemary.
• Don’t have seasoned salt? You can substitute with regular salt, or you can add other spices that are included in the seasoned salt, such as garlic and
paprika.
Nutrition Facts
Chicken Bog
Amount Per Serving (1 /10 of the recipe)
Calories 454 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 90mg30%
Sodium 888mg39%
Potassium 337mg10%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 193IU4%
Vitamin C 2mg2%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
You'll love the flavorful combination of chicken, rice and smoked sausage in this classic Southern comfort food!
Course Dinner
Cuisine Southern
Keyword chicken bog
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Servings
undefined
people
Calories 454 kcal
Author Blair
Ingredients
list of 11 items
½ cup (1 stick) salted butter
1 cup chopped onion
½ cup chopped celery
1 large whole chicken, gizzards removed (about 5 ½ – 6 lbs.)
13 ounces kielbasa (or other smoked sausage), cut into ½ -inch thick rounds
2 teaspoons seasoned salt (such as Lawry’s brand)
½ teaspoon black pepper, or more to taste
1 tablespoon fresh thyme leaves (or about ½ teaspoon dried thyme)
1 bay leaf
2 ½ cups long-grain white rice
Optional garnish: chopped fresh parsley
list end
Instructions
list of 2 items
1. Melt butter in a stockpot or large Dutch oven over medium-high heat. Add onion and celery and sauté until soft, about 10 minutes. Add chicken, sausage,
seasoned salt, pepper, thyme, bay leaf and 8 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 1-1 ½ hours (or until the
meat falls of the bones).
2. Remove the chicken, reserving the broth. Pull the meat off of the chicken; discard the skin and bones. Meanwhile, bring the pot of broth to a boil.
Stir in the rice, reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender. Discard the bay leaf. Stir the chicken into the
pot. Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley; serve.
Recipe Notes
• Smaller Batch: This recipe yields a large pot of bog. If you don’t want to have too many leftovers, you can make a smaller batch instead. To do so, cut
all of the ingredients in half. Instead of using a whole large chicken, use about 2½ – 3 lbs. of bone-in, skin-on chicken pieces (such as thighs or breasts,
whatever you prefer). You can reduce the simmering time for the chicken to 40-45 minutes.
• Cajun Chicken Bog Recipe: use andouille sausage instead of kielbasa; add plenty of Cajun or Creole seasoning to the broth, and serve with a side of hot
sauce!
• Smaller Chicken: This recipe calls for a large chicken that weighs between 5 ½ and 6 pounds. If you prefer to use a smaller chicken that weighs between
3 and 4 pounds, you will need to decrease the simmering time to 40-45 minutes. I also recommend increasing the rice to 3 cups, since you will have less
chicken meat in the bog.
• Vegetables and Herbs: Feel free to season your broth with other vegetables and herbs. Some recipes call for diced carrots or tomatoes, some add minced
garlic, and others utilize additional herbs such as parsley or rosemary.
• Don’t have seasoned salt? You can substitute with regular salt, or you can add other spices that are included in the seasoned salt, such as garlic and
paprika.
Nutrition Facts
Chicken Bog
Amount Per Serving (1 /10 of the recipe)
Calories 454 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 90mg30%
Sodium 888mg39%
Potassium 337mg10%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 1g1%
Protein 26g52%
Vitamin A 193IU4%
Vitamin C 2mg2%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
