Chicken Bog

This hearty and cozy chicken Bog is filled with chicken, smoky sausage, and rice with the most flavorful homemade broth. A true Sunday supper favorite.

Course Chicken Dinner

Cuisine American

Keyword chicken and rice recipes, southern chicken recipes

Prep Time 15

Cook Time 1 50

Resting Time 20

Total Time 2 25

Servings servings

Calories 513kcal

Author Kathleen

Ingredients

Cook The Chicken

1 (5-pound) whole roaster chicken organs removed
1 head garlic washed and top removed
1 large onion onion peeled and cut into quarters
2 stalks celery ends removed and cut into 1 inch pieces
2 large carrots ends removed and cut into 1 inch pieces
2 teaspoons fine salt
1 teaspoon peppercorns
2 bay leaves
water

Chicken Bog

8 slices bacon
13 ounces smoked sausage sliced into 1/2 inch circles
6 stalks celery cut into ¼-inch pieces
1 large green bell pepper seeds and ribs removed then cut into ¼-inch pieces
1 large red bell pepper seeds and ribs removed then cut into ¼-inch pieces
1 1/2 cups onion cut into ¼-inch cubes
1 tablespoon garlic minced
3/4 cup boiling water
1 heaping tablespoon chicken flavored Better Than Bouillon
1/4 cup sherry
2 (14-ounce) cans diced tomatoes with juices
4 sprigs fresh thyme
1 1/2 teaspoons Cajun seasoning
1 bay leaf
2 1/2 cups stock from cooking the chicken
2 cups long grain white rice rinsed to remove excess starch
1/4 cup parsley minced

US Customary - Metric

Instructions

Cook Chicken + Make Broth

In a large stockpot or Dutch oven add whole chicken (5 pounds), garlic head (1), onion (1), celery (2 stalks), carrots (2), salt (2 teaspoons), peppercorns (1 teaspoon), and bay leaves (2). Add enough water to just cover, about 3 quarts, the chicken.
Bring to a boil, then immediately reduce the heat and simmer it gently for about 60 minutes, or until the chicken is cooked through and very tender. Moderate the heat as necessary so it doesn't boil, only simmers. Boiling the chicken will dry out the meat.
As it cooks, skim any foam that rises to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Make Chicken Bog

Cook bacon (8 slices) in a Dutch oven over medium heat until crispy, about 3-4 minutes. Transfer to a paper towel-lined bowl. Leave bacon drippings in the Dutch oven. When cool enough to handle, chop or crumble into small pieces.
Add sausage (13 ounces) to the bacon drippings and brown on both sides. Drain all but 2-3 tablespoons of drippings in the pan. Transfer the sausage to the bowl with bacon.
Add the celery (6 stalks), onions (1 1/2 cups), and peppers (1 green + 1 red) to the Dutch oven and cook until the vegetables are softened and starting to brown, about 6-7 minutes.
Add the garlic (1 tablespoon) and cook, stirring frequently, until fragrant for 1 minute.
In a small bowl, whisk together boiling water (3/4 cup) and Better Than Bouillon (1 heaping tablespoon) until it dissolves; set aside.
Add sherry (1/4 cup) to the vegetables, use a wooden spoon and
Add the sherry, tomatoes with their juice (2 cans), fresh thyme (4 sprigs), Cajun seasoning (1 1/2 teaspoons), bay leaf (1), and continue to cook until they release their juices, about 5-6 minutes. (There will still be juice in the pan, that's ok). Dig down to the bottom of the Dutch oven, to stir up any brown bits.
Stir in the rice (2 cups). Return the bacon and sausage back to Dutch oven. Pour in chicken stock (2 1/2 cups), dissolved Better Than Bouillon.
Bring to a boil, then reduce the heat to low and cover. Simmer until the rice is almost fully cooked, about 30 minutes. (Give the rice a good stir to check that all the rice is tender).
Remove Dutch oven from heat, stir in the chicken, keep covered, and allow to sit for 20-30 minutes to ensure rice is completly cooked. Remove and discard bay leaf. Use a fork and fluff the rice and sprinkle with parsley if desired. Serve immediately.
Stir in the chicken, keep covered, and allow to sit for 20 minutes to ensure rice is completely cooked and chicken is heated through. Remove and discard thyme stems and bay leaf. Sprinkle with parsley (1/4 cup) for a little pop of color. Serve immediately.

Notes

Let the broth do the work. Don’t be tempted to use store-bought stock — simmering the whole chicken creates a silky, flavorful base that makes all the difference.
Sauté your sausage well. Let those edges brown and caramelize — that’s where the flavor builds.
The bog gets better as it rests. Once the rice is tender, take it off the heat and let it sit covered for 20–30 minutes. The rice will soak up just the right amount of broth for that perfect “boggy” texture.
Grandma’s secret: She always said, “Don’t be shy with the black pepper.” A little extra adds warmth and balances the richness beautifully.

Nutrition