Chicken & Sausage Bog
Andy Anderson !
In a traditional Bog, a whole chicken is boiled until tender with the sausage, onion, celery and spices, then the rice is added and cooked until it absorbs all the liquid.
We’re using all the ingredients, but we are going to make a good stock, and then remove the chicken and break it up into bite-sized pieces.
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- 8 c
- 2 medium
- carrots, cut on the bias into 1/2 lengths
- celery ribs, cut on the bias into 1/2 lengths
- 2 clove
- garlic, peeled and smashed
- 2 c
- yellow onion, medium chopped
- 5 sprig(s)
- fresh thyme
- parsley stems
- bay leaf
- 3-4 lb
- whole chicken
- 12 oz
- smoked sausage, cut on the bias into 1/2 ovals
- 8 oz
- long grain rice, uncooked
- black pepper, to taste
- sea salt, to taste
- 3 Tbsp
- sweet butter, unsalted
- green onions
- 4 Tbsp
- parsley, italian
1Does this recipe really take two whole days? Well, not really, you can actually make the whole thing in one day, if you start early enough… but it’s a bit easier if it’s broken into two days.
On day one: we’ll make the chicken stock, and cook the chicken. While this is not exactly labor intensive, it does take a few hours.
On day two: we’ll assemble and serve the bog in about 30 minutes.
Chef’s Note: The part of this process that takes the longest is the making of the chicken stock. If you use premade stock, and get a precooked rotisserie chicken it will cut the time down considerably… but it won’t taste as good ;-)
3Bring to a simmer, and continue simmering for 1 hour, skimming off the fats, and crud that floats to the top.
4After 1 hour, remove the chicken, allow to cool, and then remove the meat from the bones, tearing it into bite-size pieces.
Put the meat in a covered bowl, and place in the refrigerator.
You will only need 1 pound of the chicken meat… that’s all. If you have more (and you probably will) save it and make a sandwich or two.
5Chef’s Note: If you can afford the time, leave the chicken in the broth, until it cools, then remove it and strip off the meat.
Leaving the chicken in the broth while it cools helps the chicken reabsorb some of the liquid, and it will further enhance the broth.
6Return all of the chicken bones to the broth, and then add the onions, carrots, celery, garlic, thyme, bay leaf, and parsley stems, and then bring the liquid to a simmer.
Continue to simmer for an additional hour, but no longer.
12As soon as the liquid comes to a simmer, reduce the heat to low, and then add the rice, pepper, and salt the dish to taste.
13Simmer the dish uncovered, stirring occasionally.
14The dish is finished when the liquid has been absorbed by the rice, and is thick and creamy but not dry, about 25 to 30 minutes.
15Take the pot off heat, and add the butter, stirring until incorporated.
16Mince the green onions (white parts only), and the parsley.
Put potions of the bog, into servings bowls.