Chicken Bog III
Chicken bog is a one-pot dish from the South Carolina coast, and this version builds the whole meal from a single whole chicken. The bird simmers with onion, celery, carrots and bay to make the broth, and then that same broth cooks the rice, so every grain tastes of chicken. Shredded meat and a little butter go in at the end. It is cheap, filling and easy to feed a crowd with.
Instructions
Put the onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt and pepper into a large soup pot or deep, heavy casserole that has a lid.
Rinse the chicken and set it on top of the vegetables. Pour in enough water to cover the bird, then bring it to a boil over medium-high heat with the lid off.
Turn the heat down, cover the pot and simmer for about 1 hour. The chicken is done when the juices run clear after you prick it with a fork.
Lift the chicken onto a platter to cool. Strain the broth and measure out about 8 cups, saving any extra for another use.
Return the 8 cups of broth to the pot and bring it to a boil over high heat. Stir in the rice, let it come back to a boil, then turn the heat to its lowest setting, stir once and cover.
Cook the rice for 20 minutes, stirring now and then and checking that the pot does not boil dry. If it looks dry, add a little more of the reserved broth.
While the rice cooks, pull the skin off the chicken and take the meat from the bones. Throw away the skin and bones, and cut the meat into bite-sized pieces.
When the rice is tender, fold in the chicken and the butter gently. Taste and adjust the seasoning, then serve, or keep the pot covered over low heat until everyone is ready to eat.
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