Entree: United States – Carolinas Lowcountry – Chicken Bog (Slow-simmered rice and chicken with smoked sausage in a savory Lowcountry broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), cut into pieces
- 12 oz (340 g) smoked sausage, sliced 1/4 in (6 mm)
- 8 cups (1.9 L) chicken stock or water plus stock base
- 2 cups (370 g) long-grain white rice, rinsed
- 1 large onion, diced (about 1 1/2 cups / 225 g)
- 2 stalks celery, diced (about 1 cup / 120 g)
- 3 tbsp (45 ml) butter or vegetable oil
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or 2 scallions, sliced, for garnish

Instructions

1. In a large Dutch oven or heavy pot over medium heat, melt butter. Add sliced smoked sausage and brown lightly, about 3–4 minutes. Remove and set aside.
2. Add diced onion and celery to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
3. Add chicken pieces to the pot and pour in chicken stock. Add bay leaves, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer. Cover and simmer 25–30 minutes for a whole chicken cut into pieces, until chicken is cooked through and tender.
4. Remove chicken pieces to a cutting board. Skim or discard excess fat from the surface of the broth, then measure liquid so there are about 7 cups (1.65 L) of broth remaining; add water or stock if necessary.
5. Stir the rinsed rice into the simmering broth, return the browned sausage to the pot, and bring back to a gentle simmer. Cook, partially covered, for 15–20 minutes, stirring occasionally to prevent sticking, until rice is tender and the mixture is creamy.
6. While rice cooks, remove skin and bones from chicken and shred or chop the meat into bite-sized pieces (yield about 2 1/2–3 cups / 600–700 g usable meat). Return shredded chicken to the pot during the last 5 minutes of cooking to heat through and meld flavors.
7. Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
8. Serve hot garnished with chopped parsley or sliced scallions.