CHICKEN BOG

Chicken Bog

Servings: 8 to 10

• 1 (4 to 5 lb) whole chicken

• 2 ribs celery

• 1 yellow onion

• 3 cloves garlic

• 1/4 cup unsalted butter

• 1 (14-ounce) package smoked sausage

• 4 cups long grain rice

• salt

• pepper

Instructions

• If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot.

• Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result it dry, tough meat.

• Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside.

• Strain the broth from the pot through a fine mesh strainer and set aside.

• In a large Dutch oven with a tight fitting lid, add the butter and melt. Slice the sausage in 1