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June 23, 2011

An excerpt from An Irresistible History of Southern Food.

Chicken Bog

Bog is a casserole or thick stew served in the Lowcountry.

If you want to attract a politician in North Carolina, all you have to do is start cooking a pig and at least three people running for office will magically appear and start shaking hands and kissing babies. The same is true for bog in South Carolina.

There are many variations on the theme; some add more vegetables such as lima beans or corn. Bog is also frequently made with shrimp instead of chicken. This recipe is based on several from the early twentieth century.

Yield: 6 servings

1 chicken, about 3 pounds

6 cups water

1 tablespoon salt

1 medium onion, finely chopped

1 cup long-grain rice

½ pound spicy bulk sausage

2 tablespoons poultry seasoning

2 hard-boiled eggs, finely chopped (optional)

green onion, chopped (optional)

Place chicken in a 6- to 8-quart Dutch oven and add enough water to cover to a depth of one inch. Add salt and onion and boil until chicken is tender, about 45 minutes. Remove chicken, let cool and de-bone, reserving the cooling liquid.

Cut chicken into bite-sized pieces. Skim fat from the cooking liquid and pour 3½ cups of this broth back into the Dutch oven. Add rice, chicken pieces, sausage and poultry seasoning.

Bring pot to a boil, reduce heat and simmer until rice is tender, about 30 minutes. Garnish with egg and green onion if desired. Serve with coleslaw and corn bread.

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  1. The chicken bog is lovely. I made it the other week, only just had time to comment on your site, will now be looking at cooking some of the other recipes on here.

    Comment by ava — November 22, 2011 @ 8:41 am

  2. Hi Rick, Thanks for the recipe have just tested it out on my two teenage boys and they can’t get enough of it.

    Comment by Amelia — November 22, 2011 @ 7:15 am

  3. The chicken bog sounds absolutely fantastic. I will have to try this one, stew at any time of the year is nice, but it is particularly nice in the winter.

    Comment by ava — November 16, 2011 @ 12:53 am

  4. Your chicken bog item is interesting. In the Pee Dee area of SC (Marion, Florence, Lee, Williamsburg,Darlington, and Dillon Counties), chicken bog is served up regularly. I think you’ll find that most traditional bogs use smoked link sausage cut into thin or thick disks. The chicken is shredded after boiling most of the time. If you travel to the Low Country, the dish is frequently called purlough, while in upper SC it often is just called chicken and rice and often does not include the onion or the sausage. Many church, civic, and school groups build fundraisers around the popular dish. Interestingly, another unique SC and NC chicken dish has several names. This one includes boiled chicken in a white, creamy sauce to which strips of pastry are added and stewed with the chicken. Sometimes it is called chicken and dumplings and sometimes it is called chicken and pastry. Sometimes, but rarely, diced carrots and English peas are incorporated.

    Comment by chefrick — August 17, 2011 @ 11:12 am

  5. Hey Rick, that’s a great recipe! It always amazes me how southern cuisine brings together the feel good parts of other culinary traditions like here: Almost a bit like a normandie cheicken casserole with a big southern kiss! Love it!

    Comment by Jean Moore — July 8, 2011 @ 5:54 am

  6. Rick,
    Thank you for introducing me to this new term: bog. I’ve been cooking Southern dishes for decades and, recently, writing about them. This recipe is going on my “must try” list.

    Comment by Jackie Garvin — June 28, 2011 @ 7:15 pm

  7. I love this recipe and this post. Thanks for sharing. I just bought my first Dutch oven last week so I know what’s about to be going in the pot ; )

    Comment by The Kitchen Witch — June 23, 2011 @ 10:34 pm

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