Chicken Bog - Rice Recipes | Anson Mills - Artisan Mill Goods

Step 1

Day one: Combine the chicken neck (if using), onions, carrot(s), celery, garlic, thyme, bay leaf, parsley stems, chicken stock, and water in a heavy, nonreactive 5- to 6-quart stockpot. Place the chicken breast side up in the pot and bring the liquid to a simmer over medium-high heat. Reduce the heat to low, cover the pot, and simmer gently until the chicken legs pull easily from the carcass, about 1 hour. Remove from the heat and let cool for 30 minutes. Using tongs, transfer the chicken from the pot to a rimmed baking sheet. Let stand until cool enough to handle, and then remove the meat from the bones and pull it into small pieces. Discard the chicken skin. Cover the meat and refrigerate. (Note: 1 pound or 4 cups of chicken meat is all you need for the bog. If you have extra meat, save it for a sandwich.) Return the bones to the stockpot, bring the broth to a simmer over medium heat, and simmer until it is rich, flavorful, and reduced to generous 6 cups, about 45 minutes. Strain the broth through a fine-holed footed colander or fine-mesh strainer into a large mixing bowl. Refrigerate overnight. Day two: Using a spoon, lift the congealed fat from the surface of the broth and discard the fat. Return the stock to the pot, set the pot on the stove, stir in the reserved chicken meat and the sausage, and bring to a simmer, covered, over medium-high heat. Reduce the heat to low and stir in the rice, pepper, and salt to taste. Continue to simmer very gently, uncovered, stirring occasionally, until the rice is tender the broth has thickened, about 25 minutes. The stew should be thick but not dry, and the grains of rice should be full but not exploded. Remove the pot from the heat and stir in the butter. Mince the scallions. Ladle the stew into 6 shallow bowls. Sprinkle with scallions and parsley and serve immediately. Pickled jalapeños are a perfect condiment to serve with this dish.