CHICKEN BOG RECIPES

Steps:

• In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce., Freeze option: Omitting green onions and hot sauce, freeze cooled meat mixture, juices and rice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently; add broth or water if necessary.

Steps:

• Add chicken, broth, salt, pepper, paprika, thyme and bay leaf to a large pot or dutch oven.
• Roughly chop garlic cloves, onion and celery then add to the pot. 
• Cover pot then bring to a slow simmer over medium heat. Once broth is bubbling, reduce heat to low then cook, covered, for 2-3 hours, or until legs and thighs are pulling apart from the body and the chicken is very tender.
• Remove chicken from broth; set aside to cool. Strain broth into a large bowl or pitcher, discarding onion, garlic and any loose bones or skin; set broth aside.
• Once cool enough to handle, remove skin and bones from chicken then shred or cut chicken into bite-sized pieces.
• Cut sausage into bite-sized pieces.
• Melt butter in the (now empty) pot then sauté sausage and red pepper flakes for 8-10 minutes or until sausage is browned.
• Add reserved broth (should be about 8 cups) to pot with the sausage then stir well to deglaze the pot.
• Taste broth for seasoning then add more if desired. Bring broth to a boil.
• Once boiling, add rice and chicken.
• Bring to a gentle boil then cover, reduce heat to low or medium-low (wherever your dial gives you a gentle simmer) then cook for 20-25 minutes or until rice is tender.
• Stir rice once or twice with a fork to ensure nothing is sticking to the bottom of the pot but don’t overwork the rice. Don’t stir the rice or open the lid the last 5 minutes of cooking.
• Remove from heat then let rest, covered, for 10 minutes.