Name: Chicken Bog
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Southern
Ingredients: 6 cups water; 1 (3 pound) whole chicken; 1 medium onion, chopped; 1 tablespoon salt; 0.5 pound smoked sausage of your choice, sliced; 1 cup long-grain white rice; 2 tablespoons Italian-style seasoning; 2 cubes chicken bouillon

Ingredients

6 serv.

6 cups water
1 (3 pound) whole chicken
1 medium onion, chopped
1 tablespoon salt
0.5 pound smoked sausage of your choice, sliced
1 cup long-grain white rice
2 tablespoons Italian-style seasoning
2 cubes chicken bouillon

Instructions

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1 Gather all ingredients.
2 Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
3 Transfer chicken to a cutting board to cool for 10 to 15 minutes.
4 Skim and discard fat from cooking liquid. Measure 3 ½ cups of cooking liquid and pour into a 6-quart saucepan. Discard remaining cooking liquid.
5 Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
6 Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.