Why did the chicken cross the rice paddy?

During the late 17^th century and early 18^th 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.