Chicken bog
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 1 | tablespoon | Salt |
| 1 | medium | Onion; finely chopped |
| 1 | 3-lb chicken or (3-4 whole chicken leg quarter | |
| 1 | cup | Long-grain rice |
| ½ | pounds | (to 1) smoked sausage sliced |
| 2 | tablespoons | Herb seasoning |
| 1 | pack | \"chicken and herb\" seasoning |
Directions
Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al Measure 6 cups of water, salt, onion, and chicken. Boil until tender.
(About 1 hour.) Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces. Skim off fat from juices. Measure 3½ cups of this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning. Cook these ingredients for 30 mins. Let come to a boil and turn to low, keeping covered the entire time. If rice mixture is too juicy, cook uncovered until desired consistency. Yield: 6 servings Originally submitted to book by Mrs. Claxton Ray of Conway, S.C.