Chicken Bog
Recipe information
Yield
serves 10-12
Ingredients
One 3-pound chicken, quartered
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons The Lady’s Seasoned Salt
2 teaspoons The Lady’s House Seasoning
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water
3 cups raw white rice
Preparation
Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.
