northern chicken bog

Name: Northern Chicken Bog
Prep time: 45 min
Cook time: 2 h
Yield: 8
Ingredients: 3 each - chicken legs and thighs; 1/2 teaspoon(s) poultry seasoning; 2 - onion skins for color; 1/8 cup(s) texas pete hot sauce; 4 cup(s) water; 2 cubes - chicken bouillon; 2 large onions, diced; 3 clove(s) garlic, diced; 1 pound(s) keilbossy or smoked sausage cut in coins; 2 1/2 cup(s) rice

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Recipe by

Kathy Wallace

@kwalla3

Cobleskill, NY

While living in South Carolina, I discovered this dish that was loved by all. I added some twists of my own and wella....Northern Chicken Bog

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yield 8 big eaters or more little eaters!

prep time 45 Min

cook time 2 Hr

Ingredients For northern chicken bog

3 each

chicken legs and thighs
1/2 tsp

poultry seasoning
2

onion skins for color
1/8 c

texas pete hot sauce
4 c

water
2 cubes

chicken bouillon
2 lg

onions, diced
3 clove

garlic, diced
1 lb

keilbossy or smoked sausage cut in coins
2 1/2 c

rice

How To Make northern chicken bog

1
Boil chicken, poultry seasoning and onion skins in the 4 cups of water until the meat comes off the bone. Strain and reserve stock. Place chicken in a bowl to cool and de-bone.

2
In a dutch oven, add onions, garlic, and sausage to enough water and stock to equal 9 cups of liquid, remembering to degrease the top of pot of stock when veggies are soft and sausage is cooked.
3
Add all the rice to the stock and water and add hot sauce and chicken and cook until the rice is mostly absorbed. Let sit covered for 45 minutes with no heat or rice will scorch.
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