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Papa Jim's Chicken Bog Recipe

Ingredients

How to make it

  • To cook the chicken;

  • Separate out 1/2 lb. carrots, 1/2 the celery bunch, and 1 onion and set aside.
  • Rough cut the remaining vegetables, and place them and the chickens in the stock pot. (The neck and giblets can free-float, or you can remove them from their bag and place them back into the chicken cavity to save space.) Pour the chicken stock over everything. (If you need to quarter the chicken so it fits, do so.)
  • Cover and boil for 45 minutes. Skim off the foam periodically, and turn the chickens to ensure they cook fully.

  • While the chicken is boiling:

  • Peel, wash and finely chop the reserved raw vegetables.
  • Season with garlic powder, salt and pepper, and saute in the butter until slightly tender.
  • Cut the sausage into 1/2 inch pieces.
  • Scramble the eggs.

  • Pulling everything together:

  • When the chicken is done, strain the stock, remove the vegetables, necks and giblets and discard. Return the stock to the pot and set to boil. Pick the chicken meat from the bones and pull apart to desired size. (I like it chunky, but if you want smaller pieces, have at it.)
  • Once the stock is boiling, stir in the chicken, sausage and rice.
  • Lower the heat to a simmer, add the egg, stirring to break it apart.
  • Simmer, uncovered, for 10 minutes, add the sauteed vegetables, and simmer 10 more minutes.
  • Shut off the heat, and let sit, covered, for 10-20 minutes, or until all of the stock is absorbed. If there is still stock in the bottom, turn the heat on low again, and let sit uncovered until the stock has evaporated.
  • Serve with hot sauce or a sprinkle of cayenne if you want to spice it up.

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The Cook

wylddwoman New Orleans, LA

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