Good Ol Chicken Bog

Cozy up with a hearty serving of "Good Ol Chicken Bog," a Southern classic that combines tender, shredded chicken, smoky sausage, and perfectly cooked long-grain rice in a rich, savory broth. This one-pot wonder is infused with layers of flavor, thanks to a slow-simmered stock made from whole chicken, aromatic vegetables, and bay leaves. The addition of buttery rice and hints of pepper delivers pure comfort in every bite. Ready in just under two hours, this crowd-pleasing dish is perfect for family dinners or gatherings, offering the ultimate in comfort food with minimal cleanup. Garnish with fresh parsley for a pop of brightness, and enjoy a taste of Southern tradition that’s as satisfying as it is easy to make.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 1 medium (about 4 lbs) Whole chicken
• 10 cups Water
• 1 tablespoon Salt
• 1 teaspoon Black pepper
• 1 large (peeled and quartered) Yellow onion
• 2 stalks (cut into large chunks) Celery
• 2 (whole) Bay leaves
• 1 pound (sliced into 1/4-inch rounds) Smoked sausage
• 1 stick (8 tablespoons) Unsalted butter
• 3 cups Long-grain white rice
• 1 teaspoon (to taste, optional) Ground black pepper
• 2 tablespoons (chopped, for garnish, optional) Parsley

Directions

Step 1

Place the whole chicken in a large stockpot. Add 10 cups of water, salt, black pepper, onion, celery, and bay leaves. Bring the mixture to a boil over high heat.

Step 2

Once boiling, reduce the heat to low, cover the pot, and simmer the chicken for about 45-50 minutes, or until the chicken is fully cooked and tender.

Step 3

Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth into a separate bowl or container, discarding the solids (onion, celery, bay leaves) but reserving the broth.

Step 4

Shred the cooked chicken into bite-sized pieces, discarding the skin and bones.

Step 5

Wipe the pot clean, then return it to medium heat. Add the sliced smoked sausage to the pot and cook for 3-4 minutes, stirring frequently, until the sausage is browned and fragrant.

Step 6

Add the stick of butter to the pot with the sausage, allowing it to melt completely.

Step 7

Stir in the rice and cook for 1-2 minutes, ensuring the rice is well coated in butter and the sausage juices.

Step 8

Pour 8 cups of the reserved chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to low.

Step 9

Add the shredded chicken back into the pot. Cover and simmer for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 10

Turn off the heat and let the chicken bog sit, covered, for 5 minutes to allow the flavors to meld.

Step 11

Fluff the mixture with a fork and season with additional ground black pepper to taste, if desired.

Step 12

Garnish with chopped parsley and serve warm. Enjoy your hearty, classic Chicken Bog!

Nutrition Facts

Serving size	5584.9 grams (5584.9g)

Amount per serving	% Daily Value*
Calories	3298

Total Fat 230.80g	296%
Saturated Fat 101.60g	508%
Polyunsaturated Fat 0.00g
Cholesterol 702mg	234%
Sodium 12343mg	537%
Total Carbohydrate 197.30g	72%
Dietary Fiber 7.00g	25%
Total Sugars 11.70g
Protein 117.50g	235%

Vitamin D 0IU	0%
Calcium 418mg	32%
Iron 18mg	99%
Potassium 1939mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 14.1%

Carbs: 23.7%