Chicken Bog

This South Carolina classic is the perfect comfort food on a cold winter day.

Chicken Bog
 
Makes about 8 servings
Ingredients
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1½ cups chopped yellow onion
  • ¾ cup chopped celery
  • 2 cups long-grain rice
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 4½ cups Chicken Broth (recipe follows)
  • ⅓ cup heavy whipping cream
  • 2½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 2 bay leaves
  • 5 cups shredded cooked chicken (reserved from Chicken Broth)
  • Garnish: chopped fresh sage, chopped fresh thyme, celery leaves
Instructions
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, heat oil and butter over medium-high heat; reduce heat to medium. Add onion and celery; cook until softened, about 4 minutes. Add rice, garlic, thyme, and sage; cook for 2 minutes, stirring frequently. Stir in Chicken Broth, cream, salt, pepper, and bay leaves; bring to a boil over medium-high heat. Remove from heat; stir in chicken.
  3. Bake, covered, until rice is tender, about 35 minutes. Remove from oven; let stand for 10 minutes. Discard bay leaves. Garnish with sage, thyme, and celery leaves, if desired.

Chicken Broth
 
Makes about 2½ quarts
Ingredients
  • 1 (3½-pound) whole chicken, giblets discarded
  • 3 celery stalks, cut into 2-inch pieces
  • 3 carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, cut into wedges
  • 8 large sprigs fresh thyme
  • 8 large sprigs fresh parsley
  • 3 bay leaves
  • 1 tablespoon black peppercorns
Instructions
  1. In a large stockpot, combine all ingredients. Add water to cover by 1 inch, and bring to a simmer over medium-high heat. Reduce heat, and simmer chicken is cooked through, about 1½ hours.
  2. Remove chicken from broth. Strain broth, discarding solids; reserve broth. Let chicken stand until cool enough to handle. Discard skin and bones from chicken. Coarsely shred meat. Reserve meat and 4½ cups broth for Chicken Bog. Freeze any remaining broth for up to 6 months.

 

Find more recipes like this one in our newest issue of Taste of the South magazine. 

2 COMMENTS

  1. Has anybody used Ole South Brands “Charleston style” chicken bog seasoning? That stuff is on the money and easy ad it gets. You don’t need anything but a pack of it , the rice,chicken and sausage. It’s makes the best tasting bog I’ve ever had hands down and I love me some chicken bog!

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