Monday, November 29, 2010

Why did the chicken cross the rice paddy?

During the late 17th century and early 18th century rice production in the South Carolina Low County was nearing a peak with slave trading and holding as its silent partner.  The slaves of the deep south hailed from exotic heavily spiced West Africa, West Indies and the Spice Islands to name only a few. For all they left behind, they brought with them the memories of their homelands and the knowledge how to cook off the land.

There are many dishes that we owe to the memories of the slaves that were ported to our shores. One that I love is Chicken Bog. This dish consists of just the scraps that the slaves were allowed that were not good enough for the slave holders and their families - the skin and bones of chicken, rice from the rice paddies or bogs, salt and pepper. The bones and skin were set to simmer while the slaves were in the field, when they returned the bones were removed any precious meat reserved, the rice added and in 20 minutes a hot mixture was done that was heavily peppered then served hot.

You will find this on menus all over the low country.  They serve it for fund raisers, at church socials, and sunday dinner. Today we have the luxury of having more than the bones and skin of the chicken. We have a whole chicken, an onion and a few stalks of celery. But I don’t want to travel too far from the classic version so we will stop there - and to tell the truth, in all it’s simplicity, there really is nothing more needed.

Chicken Bog
(Printable Recipe)



  • 1 whole chicken
  • 1 gallon of water
  • 4 tablespoons of salt
  • 8-10 whole peppercorns
  • 1 teaspoon of garlic powder
  • 2 bay leaves
  • 1 onion ¼ inch dice
  • 3 stalks of celery ¼ inch dice
  • 1 pound of smoked beef sausage ¼ inch dice
  • 3 cups of rice

Put the chicken in a cast iron dutch oven or if you don't have that, very large stockpot and cover with water, add salt peppercorns, garlic powder and bay leaves. Bring to a boil, reduce to a high simmer, cover and cook for 1-2 hours. Remove the chicken to a sheet pan to cool. Strain the broth into a mixing bowl and throw away the peppercorns keep the broth for later.

Once the chicken is cooled, pick the chicken off the bones and shred the meat. In the same stock pot sauté the onion, celery and sausage until the onions are translucent. Add the rice, chicken and 5¼ cups to 6 cups* of the broth (if there isn’t enough broth, add water to come to the total cups you need). Stir well.

Bring to a boil, reduce heat to a good simmer, cover and cook for 20 minutes. After 20 minutes turn off the heat and let sit for 10 minutes. Then remove from the heat, gently stir and add lots of black pepper. Serve with hot sauce.

*Different rice cooks with different water measurements, use the measurements that you trust for your favorite rice.

**Consider your altitude as well. When I lived in Charleston, I cooked my rice with a 1 to 2 ratio rice to water.  In Seattle I use the same rice at a 1 to 1 ¾ ratio rice to water.

***Do not use converted or instant rice. 

9 comments:

David Price said...

Sounds good except not so sure about the celery, never had that in any Chicken Bog I have eaten or cooked. Hillshire sausage makes the best. Fixing to make a big pot of it in 2 weeks to go along with my BBQ pig I am doing. Going to have an ole fashion southern Pig pickin with great sides. Hope all is well on the left coast.

The Cookworm said...

Thanks David! Try at least one batch with the celery and if you don't like it, don't use it again.

Bog tends to get all one note with the textures. The rice, the onions, the sausage and the chicken are all soft textures. The celery adds a little crunchy texture to break up all the monotony and a little color to what is also a monotone pallet.

Wish I was avaliable to fly across country for a pig pickin'. Have a good time for me and send pics. I'll post them on the FB fanpage.

Lynn said...

Tonya
Just a lil note to give you some more flavor to your bog.. Dad always cooks some bacon in the bottom of the pot before he puts his chicken in to boil. Just slice it in small pieces and fry it in the bottomonce done then he adds his onions and cooks them just a lil to season them. Another added thing we do is add some boiled eggs when we add the rice. Just slice them and add to it.. I also brown my sauage before I add it to the rice..
try it this way once and I think you will love it even better...
If not blame it on me but this is my favorite..

Karen said...

What kind of rice do YOU use?

The Cookworm said...

Longrain white rice - brands Carolina or Blue Ribbon. :)

Eric said...

Don't forget the perfect ingredient......Cast iron makes chicken bog perfecto!

The Cookworm said...

Eric...I agree, and I'll put that in there. I like to keep it as approachable as possible. I think the number of people who have a cast iron Dutch Oven greatly decreases once you cross over the Mason Dixon.

Jill said...

Mom and I started using saffron rice with a little white rice. Gives some extra flavor and my kids love it!

The Cookworm said...

I love saffron rice! I've heard of putting Old Bay seasoning in as well.