This South Carolina classic is the perfect comfort food on a cold winter day.
Makes about 8 servings
- 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
- Preheat oven to 350°.
- 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.
- 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.
Makes about 2½ quarts
- 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
- 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.
- 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.