Chicken Bog

Name: Chicken Bog
Cuisine: American
Ingredients: 1½ teaspoons freshly ground black pepper; 7 ounces (1 cup) Anson Mills Carolina Gold Rice; 2 tablespoons unsalted butter; Fine sea salt; 3 tablespoons chopped fresh flat-leaf parsley leaves; 2 scallions; 1 whole chicken (3 to 3½ pounds), washed, liver and gizzard reserved for another use, and neck bone, if present, along for the ride; 2 medium yellow onions, chopped fine; 1 large or 2 small carrots, peeled and chopped into ½-inch lengths; 1 celery rib, chopped into ½-inch lengths; 3 garlic cloves, peeled; 6 fresh thyme sprigs or 1½ teaspoons dried thyme; 1 Turkish bay leaf; Handful of fresh flat-leaf parsley stems; 4 cups rich homemade chicken stock; 4 cups spring or filtered water; 10 ounces smoked sausage (½ inch in diameter), preferably dry-cured, cut into ½-inch rounds

Preparation info

Difficulty
Complex

Appears in

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

About

Ingredients

1 whole chicken (3 to 3½ pounds), washed, liver and gizzard reserved for another use, and neck bone, if present, along for the ride

Americas
United States
Main course
Stew
South Carolina

Method

Day one

Combine the chicken neck (if using), onions, carrot(s), celery, garlic, thyme, bay leaf, parsley stems, chicken stock, and water in a heavy, nonreactive 5- to 6-quart stockpot. Place the chicken breast side up in the pot and bring the liquid to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and simmer gently until the chicken