Southern Chicken Bog Recipe 435
SOUTHERN CHICKEN BOG RECIPE - (4.3/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.
CAROLINA CHICKEN BOG
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina. "Bog is one of those classic Carolina meals," she said. "It's clumpy, it's delicious and you see it everywhere - at football games and Nascar race weeks alike." Recipes for bog are as varied as the 146 counties of North and South Carolina. For ours, we turned to Robert Stehling, who runs the Hominy Grill in Charleston, S.C. Mr. Stehling's bog features just about every part of the bird you can name, save feet and cockscombs. (Which would be worthy additions.) As outlined in the recipe here, the dish serves about eight hungry people, but the proportions can be adapted by anyone who can do a little fourth-grade math.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 2h
Yield At least 8 servings
Number Of Ingredients 22
Steps:
- Put fat or oil in a deep skillet or large casserole over medium-high heat. A minute later, add gizzards and hearts and cook until quite brown and sticking to pan, at least 3 minutes. Stir once, sprinkle with salt and pepper, then brown other side. Add peppers, onions, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add red wine and tomatoes, bring to a boil, and adjust heat so mixture simmers; cook for about 10 minutes.
- Meanwhile, melt 4 tablespoons butter in a small skillet or saucepan over medium heat. Add flour and stir until smooth. Cook, stirring occasionally, until mixture turns quite brown, about 10 minutes. Add this roux to simmering stew; cook 5 minutes.
- Add meats, stock, thyme, red pepper flakes and bay leaves; cook at a lively simmer, stirring occasionally, for about 40 minutes. Add chicken meat and cook another 15 minutes or more (this can sit on stove, simmering, for hours; add a little water or stock if it threatens to dry out).
- Heat remaining butter in an 8- or 10-inch nonstick skillet over medium-high heat. When butter foam subsides, add livers, 1 or 2 at a time, and cook until quite brown on one side; sprinkle with salt and pepper as they cook. Turn and brown on other side.
- Stir vinegar and mustard into stew. Add livers and stir. Serve over white rice.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 45 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1381 milligrams, Sugar 10 grams, TransFat 0 grams
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