Chicken Bog

This is a recipe we learned to make from the folks in Murrells Inlet, South Carolina when we lived there and my sister and I went to school with Mickey Spillane's kids. It is sometimes made with various seasonings and sometimes with added Italian sausage or topped with bacon. Reminds me of Dirty Rice along the Gulf Coast-in any event it's a comfort food worth celebrating!

Cook one chicken in seasoned water (garlic, celery, thyme, salt). Remove chicken and cool, keep the broth. Remove chicken meat from the bones, measure the broth and add meat back to the pot. Add sliced sausage here if you like. Add rice in half the amount of broth (for instance if you have 4 cups of broth, add 2 cups of rice). Cover and simmer until rice is cooked, let sit covered for 10 minutes before serving.

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