Email to Beth McIntyre      

Recipe Categories: Bethmc52's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS DIABETIC ETHNIC FRUIT HOLIDAYTREATS MEATS MOMSTINBOX PASTA POTATOES POULTRY SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS SUGARFREE VEGETABLES

CHICKEN BOG




Source of Recipe


COOKBOOK






List of Ingredients



• 1 (3 pound) chicken, quartered
  
• 1 pound smoked link sausage
  
• 1 cup chopped onion
  
• 1/2 cup (1 stick) butter
  
• 2 teaspoon seasoned salt (Lawry's)
  
• 1 teaspoon ground red pepper
  
• 1 teaspoon ground black pepper
  
• 3 bay leaves
  
• 8 cups water
  
• 3 cups raw rice
  






Instructions



1. Slice the sausage into 1/2-inch pieces, in a stockpot, combine the chicken, sausage, onion, butter, seasoning and bay leaves.
   
2. Add the water, bring to a boil cover, and cook at a low boil for 40 minutes.
   
3. Remove the chicken from the pot and let cool slightly.
   
4. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well.
   
5. Boil for 10 minutes, then reduce the heat, cover the pot and simmer for 10 minutes or until the rice is done.
   
6. Remove the bay leaves, and return the chicken to the pot.