Can I use boneless chicken instead of a whole chicken?

You can, but you'll miss out on the richness that comes from cooking with the bones. If you must use boneless, add 4-6 cups of good quality store-bought chicken broth to make up for the flavor difference.

Why is my rice still crunchy?

This usually happens when there's not enough liquid or the heat is too high. Add another cup of broth, cover tightly, and let it simmer on low heat for another 5-10 minutes. Always make sure your lid fits well to prevent steam from escaping.

Can I make this in a slow cooker?

You can cook the chicken and create the broth in the slow cooker (6-8 hours on low), but for the best texture, I recommend finishing the rice portion on the stovetop as directed. Slow cookers often make rice gummy.

Is Chicken Bog supposed to be soupy?

It should be moist but not soupy. The "bog" in the name refers to a slightly sticky consistency - think of risotto's cousin. If it's too wet, simmer uncovered for a few more minutes. If it's too dry, add a little more broth.

Chicken Bog Recipe

Description

A flavorful and comforting Southern classic, Chicken Bog combines tender chicken, smoked sausage, and perfectly cooked rice in a rich and savory broth. It’s a hearty dish that is easy to prepare and perfect for family gatherings or a cozy meal.

Ingredients

Units Scale

Main Ingredients

1 (4 to 5 lb) whole chicken
2 ribs celery
1 yellow onion
3 cloves garlic
1/4 cup unsalted butter
1 (14-ounce) package smoked sausage
4 cups long grain rice
Salt, to taste
Pepper, to taste

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Instructions

Prepare the Chicken: If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot.
Prepare the Vegetables: Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic cloves with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken.
Season and Simmer: Add 2 teaspoons of salt and 1/2 teaspoon black pepper, then stir. Simmer the chicken gently for 40 to 60 minutes, ensuring it is cooked through. Do not boil as it can result in dry, tough meat.
Shred the Chicken: Once cooked, remove the chicken to a plate and let it cool. Then remove and shred the meat, discarding the skin, bones, and neck. Set the shredded meat aside.
Strain the Broth: Strain the broth from the pot through a fine mesh strainer and set it aside for later use.
Cook the Sausage: In a large Dutch oven with a tight-fitting lid, add the butter and melt it over medium-low heat. Slice the sausage into 1/3-inch-thick slices and cook in the butter until just browned.
Cook the Rice and Combine: Add 8 cups of the reserved broth to the Dutch oven and bring it to a rolling boil. Adjust salt and pepper to taste. Stir in the rice and shredded chicken, reduce the heat to a simmer, cover, and cook for 20 minutes. Stir once or twice during cooking to prevent sticking, or until the rice is tender and most of the liquid has been absorbed. Add additional broth if necessary.
Serve: Once cooked, serve the Chicken Bog immediately and enjoy!

Notes

For a deeper flavor, consider adding a bay leaf or a sprig of thyme to the broth during cooking.
Smoked sausage adds an essential smoky flavor, but you can use your preferred type of sausage for variations.
If you’re preparing this ahead of time, you may need to add a bit of broth when reheating to bring back the creamy consistency.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg