Lowcountry Chicken Bog
User Reviews
5
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Prep Time
2 hrs
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Cook Time
40 mins
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Total Time
2 hrs 40 mins
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Servings
6 people
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Calories
806 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Lowcountry Chicken Bog
Description
This Lowcountry Chicken Bog begins by preparing a rich broth from a whole chicken or pheasants simmered with onion, celery, garlic, and optional herbs and smoked paprika. After two hours of gentle simmering and straining, the broth is reserved and the meat shredded.
The rice is cooked in butter-sautéed onions, mixed with shredded chicken, garlic, smoked sausage slices, and the flavorful broth. Covered and cooked together, the rice absorbs the broth's savory depth while gaining richness from the sausage and aromatic onion base.
This dish can serve as a filling main and reflects Southern cooking traditions. Using pre-made broth and leftover chicken reduces cook time significantly. The resulting dish is moist, deeply flavored, and satisfying.
Ingredients
OPTIONAL BROTH
- 1 whole chicken about 3-4 pounds total, or 2 pheasants
- 1 yellow onion or white onion, chopped
- 2 ribs celery chopped
- 4 cloves garlic smashed
- 1 prig rosemary (optional)
- 1 prig thyme optional, fresh
- 1 teaspoon smoked paprika (optional)
CHICKEN BOG
- 2 tablespoons butter
- 1 onion large white or yellow, chopped
- 2 cloves garlic minced
- 2 cups long grain rice or medium-grain rice
- 1 quart chicken broth (homemade above, or store-bought)
- 1 pound smoked sausage cut into coins
- 3 tablespoons green onion chopped
- 3 tablespoons parsley chopped, fresh
Instructions
BROTH
- To make the broth, you can either cut the birds into serving pieces or keep them whole. Either way, submerge the birds in water and bring it to a simmer. Skim any scum that floats to the top. Add salt to taste, then the remaining broth ingredients. Simmer very gently for 2 hours.
- Remove the chicken or whatever meat you are using, and strip the meat from the bones. Set aside. Strain the broth into a large bowl or pot, through a strainer that has a paper towel set inside it; this strains out debris. Reserve the broth.
CHICKEN BOG
- Heat the butter in a heavy, lidded pot that can cook 2 cups of rice in it. Add the onion, cover the pot, and cook, stirring once in a while, until the onions are just turning brown -- about 10 minutes.
- Add the rice, shredded meat and the garlic and stir to combine. Cook for about 2 minutes, stirring often. Add the smoked sausage and the broth you just made, or if you are using pre-made broth, add 1 quart now. Stir well, cover the pot and drop the heat to low. Cook gently until the rice is done.
- When the rice is ready, add some broth to make the dish a bit soupy, then stir in the green onions and parsley.
Notes
- Prep time is longer if making homemade chicken broth; using store-bought broth and leftover chicken reduces cooking time to about 40 minutes.
- Strining the broth with a paper towel-lined strainer ensures a clear, debris-free liquid.
- Basting the turkey breast (if adapting from turkey recipes) helps maintain moistness but is not required for the chicken bog.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 806 kcal
% Daily Value*
| Calories | 806kcal | 40% |
| Carbohydrates | 58g | 19% |
| Protein | 41g | 82% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 814mg | 34% |
| Potassium | 685mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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