Chicken Bog II
Chicken Bog II is a classic for good reason — chopped onion does most of the work, and the method is approachable enough for a weeknight. Low and slow is the secret — the longer simmer lets chopped onion soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 6
- Level Easy
Ingredients
- 6 cup Water
- 1 tbsp Salt
- 1 medium Chopped Onion, finely chopped
- 1 Ea. (3 lb) whole chicken
- 1 cup Long-grain rice
- ½ lb Smoked sausage, sliced
- 2 tbsp Herb seasoning
- 1 Packet "chicken and herb" seasoning
Method
- Put water, salt, onion, and chicken in pot. Boil until tender (about 1 hour).
- Remove chicken, let cool, and remove bones.
- Chop meat into bite-sized pieces.
- Skim off fat from juices. Measure 3 ½ cups of this broth into a 6-quart saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning.
- Cook these ingredients for 30 minutes. Bring to a boil and reduce heat and simmer, keeping covered the entire time. If rice mixture is too wet, cook uncovered until desired consistency.
Tips for the best Chicken Bog II
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens chopped onion and drives off the liquid too fast.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for chopped onion?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Chicken Bog II recipe medium to make?
It is rated medium: 8 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Chicken Bog II ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Chicken Bog II recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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