CHICKEN BOG

Loris Chamber of Commerce Recipe:

CHICKEN BOG

(Recipe courtesy of the Loris Chamber of Commerce)

6 cups of water

1 tablespoon of salt

1 onion, chopped

1 (3-pound) whole chicken

1 cup of long-grain white rice

1/2-pound smoked sausage of your choice, sliced

2 tablespoons of Italian-style seasonings

2 cubes of chicken bouillon

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 and 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.