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
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 ;-)
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.
Leaving the chicken in the broth while it cools helps the chicken reabsorb some of the liquid, and it will further enhance the broth.
Continue to simmer for an additional hour, but no longer.
You should have about 6 cups of liquid.
Remove the liquid from the refrigerator and skim off any fat that has congealed on the surface. Return the liquid to the stockpot, add the chicken, and sausage, and then bring to simmer… Keep the pot covered.
Put potions of the bog, into servings bowls.