Chicken Bog

[baldpate]

A bog without onion is un American! Most any good southern dish without onion is un American! You should fry up some extra onion good and crispy along with some buttmeat to snack on while preparing said southern dishes. Good grief, next thing you know it'll be recommended to drink unsweetened tea with a plate of chicken bog!

[billyjack]

All Pee Dee boys don't make chicken bog. The ones that can actually cook make pileau.

[billyjack]

Use parboiled rice

Parboiled rice is for prisoners.

[Woodiewacker82]

Looks tasty josh

It is just had my 4th plate of it I hadn't had it in over a year and all this talk about it got me motivated to make it.

[jevans]

Parboiled rice is for prisoners.

That's what they fed y'all??

[SaltMuck]

Y'all making me sick with all this egg, breakfast sausage, pressure cookers, blah, blah talk. That crap ain't bog. Thighs, Hillshire, Mahatma, salt, pepper. Sweet pickles and Pete. That's it. Period.

[smitch320]

I had a bog with maple links once. It was good, but a bog is not made maple links. Smoked Sausage is the only way to go.

[b35w]

Turned out delicious


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[DRDUCK]

I bet, get rid of the bread, it will kill you

[creellimit]

All Pee Dee boys don't make chicken bog. The ones that can actually cook make pileau.

yessir!

[willk]

I got one right now I'm about to put the rice to. Flood party eats in Edisto.

[HERRINGBONE]

My wife cooked one also today.

[HartClemson99]

For the 1st time I used a CanCooker to cook my chicken bog last night. Came out perfect in about an hour and a half. It took 55 min to cook the chicken and about 20 to cook the rice. The rice came out perfect.


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[LabLuvR]

Breakfast sausage beats Hillshire any day, try it some time.

[Fish]

No matter what you end up with...make sure you have a fresh bottle of Texas Pete.

Why would you fuck up a well crafted bog with hot sauce? I might put in a bit of hot sausage, but certainly nothing that would make a normal person comment about it being spicy.

The idea, see, is to create something that makes you want to eat it so fast your go fetch it can't keep up with your fork.

[Fish]

Breakfast sausage beats Hillshire any day, try it some time.

Yes

The more pig grease you can get in that pot, the better your bog will taste.

I get the chicken right, set the stock aside, and then the work starts. Couple of onions chopped. Into the pot. Once they're worked, in goes the Jimmy Dean or something like that. If its a big ass pot, I'll go two tubes of regular and one hot. Cook all that up in your bog pot and don't drain a dadgum thing. Then I throw in the chicken, a righteous portion of smoked sausage, cause more is better in this case, and then carefully measured rice and stock. I prefer to use one small pack of mahatma saffron rice and the rest just regular old white rice. That one pack adds a nice color and in my opinion, saffron makes the dish. Again, pay attention to your water/rice ratio....there's nothing worse than sticky or crunchy rice after all that work. And pay attention to the heat. Really get it rolling for no more than three minutes and then turn the heat to low. Some people say don't take the lid off, I say fuck that. Stir that pot several times, but be quick about it. It promotes a good blend and evenly cooked rice. Also, bones, cartilage, and skin is a nasty aggravation too, so don't be a peckerhead. Take your time and pull that thighs meat apart clean of all that junk.

If you've got fresh duck, like North Dakota duck, where you've got so much you can't eat it, this is a great way to put a dent in it. Take the breast meat and sear it up in a hot cast iron skillet. Cook it rare and then slice it up across the grain in bites no bigger than and inch long. When the pot is tightening up, throw the duck into the pot and mix it in.

Unbelievable

[HartClemson99]

Yes

The more pig grease you can get in that pot, the better your bog will taste.

I get the chicken right, set the stock aside, and then the work starts. Couple of onions chopped. Into the pot. Once they're worked, in goes the Jimmy Dean or something like that. If its a big ass pot, I'll go two tubes of regular and one hot. Cook all that up in your bog pot and don't drain a dadgum thing. Then I throw in the chicken, a righteous portion of smoked sausage, cause more is better in this case, and then carefully measured rice and stock. I prefer to use one small pack of mahatma saffron rice and the rest just regular old white rice. That one pack adds a nice color and in my opinion, saffron makes the dish. Again, pay attention to your water/rice ratio....there's nothing worse than sticky or crunchy rice after all that work. And pay attention to the heat. Really get it rolling for no more than three minutes and then turn the heat to low. Some people say don't take the lid off, I say fuck that. Stir that pot several times, but be quick about it. It promotes a good blend and evenly cooked rice. Also, bones, cartilage, and skin is a nasty aggravation too, so don't be a peckerhead. Take your time and pull that thighs meat apart clean of all that junk.

If you've got fresh duck, like North Dakota duck, where you've got so much you can't eat it, this is a great way to put a dent in it. Take the breast meat and sear it up in a hot cast iron skillet. Cook it rare and then slice it up across the grain in bites no bigger than and inch long. When the pot is tightening up, throw the duck into the pot and mix it in.

Unbelievable

Sound advice!


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[Highstrung]

Paella

[murraywader]

Paella

Don't tease me.

[Fish]

How do you cook that without overcooking the fish and scallops?