My First Chicken Bog
I learned this recipe from my neighbor, Miss Clara. She brought it over when my husband was sick. The smell filled our whole house. It felt like a warm hug.
I was just a young wife then. I watched her every move. She showed me how to simmer the chicken gently. That’s the secret to tender meat. I still laugh at that. I was so nervous I’d get it wrong.
Why We Simmer, Never Boil
This matters more than you think. Boiling chicken makes it tough and dry. Nobody wants that. Simmering keeps it soft and juicy.
Think of a nice, warm bath. You wouldn’t want a boiling one! It’s the same for the chicken. Let it relax in the hot water. The result is perfect for shredding. Doesn’t that smell amazing while it cooks?
The Heart of the Dish
After the chicken is cooked, you make the broth. You strain out the celery and onion. But their flavor stays in the liquid. This broth is liquid gold.
You use it to cook the rice. The rice soaks up all that good chicken flavor. Fun fact: This kind of dish is called a “bog” because the rice cooks in the broth, like in a swampy bog! Then you add the smoky sausage and shredded chicken back in. Every bite tells the whole story.
More Than Just Food
This recipe matters because it brings people together. It makes a giant pot. You can feed a whole crowd with it. It’s for family reunions and church suppers.
Food is about sharing. It’s about taking care of each other. Miss Clara taught me that. What’s a dish someone shared with you that you’ll never forget?
Your Turn in the Kitchen
Don’t be scared of the whole chicken. Just pop it in the pot. The rest is easy. Stirring the rice is my favorite part. You watch it all come together.
Do you like to use a wooden spoon or a big metal one when you cook? I’m a wooden spoon girl, myself. Remember, you can always add more broth if the rice looks dry. Trust your eyes. What’s the first thing you’ll do when you taste it?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole chicken | 1 (4 to 5 lb) | |
| Celery | 2 ribs | Washed and coarsely chopped |
| Yellow onion | 1 | Peeled and quartered |
| Garlic | 3 cloves | Peeled and smashed |
| Unsalted butter | 1/4 cup | |
| Smoked sausage | 1 (14-ounce) package | Sliced into 1/3-inch pieces |
| Long grain rice | 4 cups | |
| Salt | To taste | 2 tsp initially, plus more for seasoning |
| Black pepper | To taste | 1/2 tsp initially, plus more for seasoning |
| Water | As needed | To cover the chicken |
My Cozy Chicken Bog, A Southern Hug in a Bowl
Hello, dear. Pull up a chair. Let’s make my Chicken Bog. It’s a simple, comforting dish from my South Carolina days. We made it for big family gatherings. The whole house would smell like love and smoked sausage. I still laugh at that name, “bog.” It just means everything cooks together in one pot. Doesn’t that sound easy?
This recipe makes a big pot of goodness. It’s perfect for feeding a crowd or for having leftovers. Leftovers taste even better the next day, I promise. Here is how we make it, step-by-step.
- Step 1: First, we make a beautiful broth. Place your whole chicken in a big pot. Add chopped celery, a quartered onion, and smashed garlic. Cover it all with water and add salt and pepper. Let it simmer gently for about an hour. (Hard-learned tip: Don’t let it boil hard! A gentle simmer keeps the chicken tender and juicy.)
- Step 2: Take the chicken out to cool. Then, use your hands to pull all the meat off the bones. It’s a fun, messy job. Set the lovely shredded chicken aside. Now, strain that golden broth through a sieve. We’ll use this liquid gold next.
- Step 3: In your big Dutch oven, melt some butter. Add slices of smoked sausage. Let them get a little brown. That smell is amazing, isn’t it? Now, pour in 8 cups of your homemade broth. Bring it to a happy boil.
- Step 4: Time for the rice and chicken! Stir in the rice and your shredded chicken. Give it a good stir, cover it, and turn the heat down low. Let it cook for 20 minutes. The rice will soak up all that flavor. Do you know why we call it a “Dutch oven”? Share below!
- Step 5: After 20 minutes, take a peek. The rice should be tender and fluffy. If it looks a bit dry, add a splash more broth. Then, it’s ready to serve! Spoon it into big bowls while it’s steaming hot. Everyone will come running to the table.
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Category: Dinner, One-Pot Meal
Three Fun Twists on the Classic
Once you master the basic bog, try a little twist. It’s fun to play with your food. Here are three ideas my grandkids love.
- The Spicy Swamp: Use spicy Andouille sausage. Add a pinch of cayenne pepper to the broth. It gives you a nice, warm kick.
- The Summer Garden Bog: Stir in a cup of fresh sweet corn and a handful of cherry tomatoes at the end. It adds a sweet, sunny pop.
- The Cozy Herb Lift: Stir a big handful of fresh parsley or thyme into the pot just before serving. Fresh herbs make everything taste special.
Which one would you try first? Comment below!
Serving Your Masterpiece
This dish is a full meal by itself. But I always like to add a little something on the side. A simple green salad with a tangy vinaigrette is perfect. It cuts through the richness. A pile of buttery cornbread muffins is also wonderful for soaking up the last bits.
For drinks, sweet iced tea is the classic Southern partner. A tall, cold glass is just right. For a grown-up option, a crisp lager or pale ale pairs beautifully. It cleanses the palate between bites.
Which would you choose tonight?
Keeping Your Chicken Bog Cozy
Let’s talk about storing this wonderful meal. It keeps well in the fridge for three days. Just pop it in a sealed container. For the freezer, use airtight bags or containers. It will be happy there for two months.
This is a perfect batch-cook recipe. I always make a double pot. We eat one for dinner and freeze the rest. It saves so much time on a busy weeknight.
I remember my first big pot. I didn’t cool it enough before freezing. The lid popped right off! Now I let it cool completely. This keeps everything safe and tasty.
Reheating is simple. Add a splash of broth or water to a pot. Warm it on the stove over low heat. Stir it gently until it’s steaming hot. This little bit of liquid brings the magic back.
Having a ready-made meal matters. It turns a stressful day into a cozy one. You deserve that comfort. Have you ever tried storing it this way? Share below!
Fixing Common Chicken Bog Hiccups
Sometimes our cooking needs a small fix. That’s perfectly normal. Here are three common issues and easy solutions.
First, dry chicken. Do not let your broth boil hard. A gentle simmer is the key. I once boiled it and the meat was tough. Simmering keeps it tender and juicy.
Second, mushy rice. This happens if you stir it too much. Stir just once or twice while it cooks. Let the lid do its work. This gives you perfect, separate grains.
Third, not enough flavor. Taste your broth before adding the rice. Does it need more salt or pepper? Seasoning in layers builds a deeper, richer taste. Your whole dish will sing.
Fixing small problems builds your cooking confidence. It also makes the food taste just right. Which of these problems have you run into before?
Your Chicken Bog Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is! Just check your sausage label to be sure.
Q: Can I make it ahead? A: Absolutely. Follow the storage tips above. It reheats beautifully.
Q: What if I don’t have a whole chicken? A: Use chicken thighs instead. You’ll need about two pounds of them.
Q: Can I double the recipe? A: You can, but use a very big pot. Or, cook it in two batches.
Q: Any optional tips? A: A dash of hot sauce at the table is lovely. *Fun fact: In some families, this is called “chicken pilau” (pronounced “per-lo”).* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this Southern classic. It is a bowl full of comfort and history. I would love to see your creation.
Share a photo of your family enjoying it. Your table is a special place. Have you tried this recipe? Tag us on Pinterest!
Thank you for cooking with me today. I am so glad you are here. Happy cooking!
—Grace Ellington.
Chicken Bog Recipe for a Southern Classic
Description
A hearty and comforting Southern classic, Chicken Bog is a flavorful one-pot dish with tender chicken, smoked sausage, and rice.
Ingredients
Instructions
- If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot. Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot.
- Add enough water to just cover the chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat.
- Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside. Strain the broth from the pot through a fine mesh strainer and set aside.
- In a large Dutch oven with a tight fitting lid, add the butter and melt. Slice the sausage in 1/3-inch slices and add it to the butter. Cook over medium-low heat to just brown the sausage.
- Add 8 cups of the reserved broth to the pot and bring to a rolling boil. Add more salt and pepper to taste. Add the rice and stir well. Add the shredded chicken. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring once or twice, or until the rice is tender and most of the liquid is absorbed. Add additional broth if necessary. Serve immediately.
Notes
- For a richer flavor, you can use the chicken fat skimmed from the broth to cook the sausage. Leftovers can be stored in the refrigerator for up to 3 days and reheat well with a splash of broth or water.