Chicken Bog II
Chicken bog is a South Carolina rice dish in which chicken, smoked sausage and rice cook together in one pot until the grains soak up the broth. This version, from a Talladega, Alabama community cookbook, starts by simmering a whole chicken with onion, so the rice is cooked in homemade stock rather than water. The sausage adds smoky salt, and you can leave the lid off at the end to dry out a loose pot.
Instructions
Put the water, salt, chopped onion and whole chicken in a large pot. Bring to a boil and cook until the chicken is tender, about 1 hour.
Lift the chicken out of the pot and let it cool until you can handle it. Pull the meat from the bones and discard them.
Chop the meat into bite-sized pieces. Skim the fat from the cooking liquid in the pot.
Measure 3 ½ cups of the skimmed broth into a 6-quart saucepan. Add the rice, chicken pieces, sliced smoked sausage, herb seasoning and the "chicken and herb" seasoning.
Bring the pan to a boil, then reduce the heat to a simmer and keep the lid on the whole time. Cook for 30 minutes. If the rice looks too wet, take the lid off and cook a little longer until it reaches the consistency you like.
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