Chicken Bog: The Ultimate Southern One-Pot Comfort Meal

Key Info

Prep Time: 20 minutes

Cook Time: 1.5 hours

Total Time: 2 hours

Servings: 12

Difficulty: Easy

Diet: Omnivore, Gluten-Optional

Equipment Needed

• Large Dutch oven or stockpot
• Sharp chef’s knife
• Cutting board
• Mesh strainer
• Ladle
• Wooden spoon

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 lbs smoked sausage, sliced
• 3 cups long-grain white rice
• 1 large yellow onion, diced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1/2 cup butter
• 8 cups chicken broth
• Salt and black pepper
• 2 bay leaves
• 1 tsp paprika
• Optional: Red pepper flakes

Method

Step 1

Place whole chicken, onion, celery, garlic, bay leaves, and broth in large pot. Simmer gently at 180-190°F for 60 minutes.

Step 2

Remove chicken, let cool. Shred meat completely, discarding skin and bones.

Step 3

Strain broth, reserving liquid. Discard cooked vegetables.

Step 4

In same pot, brown sausage in butter over medium-high heat until edges crisp (about 5-7 minutes).

Step 5

Add strained broth back to pot. Bring to gentle boil.

Step 6

Stir in rice, shredded chicken. Reduce heat, cover, simmer 20-25 minutes.

Step 7

Remove from heat, let rest 10 minutes before serving.

Crucial Tips

• Never boil chicken – always gentle simmer
• Use long-grain rice for best texture
• Taste and adjust seasoning throughout cooking

Storage

• Refrigerate 4 days
• Freezes up to 3 months
• Reheat with splash of broth

Variations

• Add shrimp for Lowcountry style
• Use turkey instead of chicken
• Spice up with Cajun seasoning
• Add extra vegetables

Pro Tips

• Deeper flavor comes from longer, slower chicken simmering
• Don’t stir rice too much – prevents mushiness
• Customize “bogginess” by adjusting liquid

Nutrition Spotlight

• High protein
• Moderate carbohydrates
• Rich in comfort and tradition

Cultural Note

Authentic to South Carolina’s Pee Dee region – a true Southern classic that tells a story on every plate.