Just a quick note to post my Moms chicken bog. I made it for my brother, upon request, for his birthday. Written by my Mom. 
CHICKEN BOG OF THE GODS!
(I’M NOT YELLING! I’M JUST PASSIONATE!)
2 whole chickens
Water – enough to well cover the chickens and sausage
A large amt of rice (it’s one cup of rice to 2 cups of broth)
Margarine
2 packages of regular Kielbasa (don’t get the lowfat turkey kind…not enough spices for flavor)
One onion – quartered
A tall, large pot with a good lid
Chicken boullion
Salt
Pepper
Chop up the chicken rather crudely. This is your chance to be violent. Enjoy. Imagine it’s someone you really don’t like, but don’t curse them too much. Toss the mangled bodies into water….
Salt and pepper to madness. Boil chicken and onion in water with up to 10 bouillon cubes and two-four large spoonfuls of margarine. When you fork the chicken and it’s getting tender, then cut the kielbasa into medallions and toss in with the chicken. Boil…stirring to keep things from sticking to the bottom. I cover it to go faster, but you can leave it open, but if you have to add water, you gotta toss in another cube. Gotta keep up those chicken-flavors.
When chicken is falling off the bone, remove from heat and unless you’re lazy or don’t mind choking on a chicken bone, take the chicken out of the chicken broth and de-bone it. (”She said, “Bone”, heh heh.”). Cool first or run under cold water unless you like burns, pain, blisters and ER visits. Toss away the ookie skin unless you like it or want to make soup later. (With the giant amt of bouillon cubes, keep all the water, since tossing in a bag of egg noodles and some more chicken later makes wicked chicken noodle soup, aka “Jewish Penicillin”).
You have a mound of chicken, poofy kielbasa and water. Perfect.
Go back to your big pot. Put the chicken and the kielbasa and onion back in. For every cup of rice you want, add 2 cups of water. If you have to add water during cooking, then add a bouillon cube.
Make sure the water is boiling and add 1 cup of rice for each TWO cups of water. Don’t forget your original count or…it gets weird.
Add the rice and bring back to a boil, stirring constantly Deosil, not Widdershins. Mock anyone who asks why you only go clockwise when you stir. Tell them you are stirring in goodness. When you see boilage…turn the heat wayyyyy down, cover tightly and don’t touch for 20 minutes. Don’t peek. Don’t stir. Don’t let anyone curious at the good smells open it up.
Many a testosterone-based life form has wrecked a good pot o’ bog by opening it and letting the magic out!!! They’re just praying the rice has plumped in under 20 minutes. For shame!!
At the end of 20 minutes, remove from heat, leave covered and ignore it until you can’t stand it and must eat. If there is standing water on top when you open it, eh….the rice will be tender. If there is no water and the top layer of rice is crispy, you didn’t butter and water it enough…immediately and secretly scrape that off and toss it. Act like you didn’t.
A woman can make only perfect Bog.
This Chicken Bog recipe comes from a friend who used to run a biker bar named ‘Dizzy Lizzie’s’ before I moved to the fair land known as the Lowcountry aka Dol Amroth. You can toss in bacon, other sausages, no sausages at all, anything. It’s a heavenly concoction. Eat until you’re sick and bloated.
Enjoy!
