14 May, 2016
Chicken bog is a pilaf dish made of rice, chicken, onion, spices, and sausage, stewed chicken and tender rice, swollen with broth and silky with butter
At its most elemental, chicken bog is a Simple porridge of shredded, stewed chicken, Sausage links, and tender white rice, with butter. The perfect bog is spoon food, Many say that it is a Carolinian take on congee. “Congee is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. “
Some say One last spoonful of broth should remain in the bottom of the bowl after the other ingredients are gone.
Chicken bog is also a pilaf dish made of rice, chicken, onion, spices, and sausage. A whole chicken is boiled until tender with the sausage, onion, and spices, then the rice is added and cooked until it absorbs all the liquid…….
Some Great advice from Sid Feagin of Gullah Gravy on the Sausage: Kielbasa, Bratwurst, and regular pork sausage like “Carolina Red Hots” make great choices for perlou. Italian sausage is not recommended as the seasonings tend to overwhelm the simplicity of this dish.
No one knows exactly when rice was introduced to Carolina. Two rice species might have been grown in Carolina very soon after the colony’s beginnings—the only two species available anywhere in the world for cultivation: one Asian (Oryza sativa), and the other African (Oryza glaberrima). Within the two species are countless rice varieties with various characteristics. Commercial rice farming in North America was based on Asian rice, but Carolina colonists originally thought that their rice was of African origin.
Historians of South Carolina continue to argue: Chronological View of Rice Culture over the introduction of Madagascar gold seed rice, which apocryphally came via Captain John Thurber’s ship in 1685. Scholars have all but definitively shown that Carolinians grew white rice in the seventeenth century with gold rice being introduced after the American Revolution. Regardless of the circumstances of rice’s introduction, colonists successfully grew small amounts of the grain in the Charlestown colony by 1690.
The Rice came to the Carolina Shore In 1685, A brigantine ship, John Thurber was captain, reportedly sailing from the island of Madagascar, hit a storm at sea, Maybe a tropical storm or even a small hurricane, they made it into the safety of Charleston Harbor and ordered for repairs. With the ship in dry dock, Captain Thurber met Henry Woodward, the town’s best-known resident, who had the distinction of being the first English settler in the area. Thurber gave Woodward a bag of rice. “because he needed money for ship repairs?” Some say a peck, others say a bushel. Woodward experimented with the rice, which gave him a good crop. Rice was soon on its way to becoming the area’s main cash crop. The respected Thomas Jefferson traveled to the low country of the Carolinas to find out why Italian rice, at the time, fetched a higher price in the Paris market than Carolina rice. He became its biggest fan. In fact, there were at least one hundred MAJOR rice plantations in the region, with names like: Hobcaw Barony, Beneventum, Chicora Wood and Hasty Point, to name a few … all feeding off of rivers flowing into tidal bays. One of those rivers is the Great Pee Dee, and this is where our flavors start.
Some historians “as am I” are skeptical of the Madagascar story because it too conveniently shows Europeans “AKA the WHITE DEVIL” as the exclusive agents of early Carolina rice cultivation. It might be an accurate account—no one really knows—but some historians argue that Africans were more likely to have been the first to plant rice in Carolina. Africans had expertise growing rice, and Europeans did not.
For generations, Europeans “AKA the WHITE DEVIL” were given exclusive credit for introducing valuable crops into the Americas. Now perhaps Africans should be given more due for their own largely hidden agri-cultural exchanges from the Old World to the New World. http://www.scseagrant.org/content/?cid=131 African roots, Carolina gold VOLUME 21, NUMBER 1, SUMMER 2006
The “term” Carolina Rice Kitchen, popularized by food historian Karen Hess in her eponymous book, refers to a cuisine, that arose when three rice cultures came together to build rice canals on the sea islands of Carolina and Georgia: Venetian rice farmers who designed the canals, Africans who brought their rice management methods to the endeavor, and Native Americans who worked in the fields. These peoples and their cultures became a culinary melting-pot that ultimately became a new cuisine.
At the Loris Bog-Off Festival, Saturday, October 15, 2016, From expert to home cooks try and earn the title of Bog-Off Champion with their own version of this Heirloom dish. The event is now in its 37th year. The 2015 festival had a children’s area, a car and tractor show, fireworks, two stages with live entertainment, and more than 200 different vendors, The event is free to the public.
Buy Rice and other grains Here
- Native heirloom grains, Anson Mills grows Japanese buckwheat, French oats and Mediterranean wheat, and Italian farro. http://www.ansonmills.com/
- Carolina Plantation Rice comes to you from the only colonial plantation in the Carolinas to grow rice for commercial sale: Plumfield Plantation on the Great Pee Dee River. http://www.carolinaplantationrice.com/
Wesley’s Chicken Bog
6 cups Spring or Filtered water
1 +/- tablespoon Sea salt
1/2 Vidalia onion, chopped into small fine pieces.
1 (3-4 pound) whole chicken
2 cups Carolina Plantation Rice
1 pound smoked sausage of your choice, sliced into bite-size “i go to a local polish deli for
1 TSP slap Yo Mama season
1 TSP Garlic powder
1 TSP Stubbs Chicken Season
1/2 TSP Adobe
2 TBS Butter
Dash Black Pepper
Place water, salt, and Chicken in a large pot. Add chicken neck and liver gizzard & heart “can remove later” and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite-size pieces.
you should have 6 cups of this chicken broth, place into a 6-quart saucepan. Add rice, & herbs and other seasonings to this saucepan. let come to a boil, and then reduce heat to lowest setting, keep the pan covered the whole time. If mixture is too watery or
juicy, cook over medium-low heat, uncovered until it reaches the desired consistency. Do not Stir while cooking, use a rice paddle or spatula, carefully lift from pots edge to lift rice not stir, if you stir it will be a sticky mess!
i place 1 TBS of butter in saute pan and lightly brown onions, add to cooking rice, now brown sausage bites in the same pan, add to cooking rice, now add chicken to cooking rice, blend together, cook on low to desired consistency. Serve enjoy.
Slap Ya Mama offers a wide variety of Cajun food products from the heart of Cajun country http://slapyamama.com/
Pulaski Deli and Baltic Foods, Myrtle Beach. … EURO MARKET. PREMIUM DELI MEATS. POLISH – AMERICAN DELI. http://www.pulaski-deli.com/ 2701 N Kings Hwy #1, Myrtle Beach, SC 29577
Some links to Chicken Bog on other sites!
Anson Mills CHICKEN BOG http://www.ansonmills.com/recipes/405
Chicken Perlou a.k.a Chicken Bog Sid Feagin Gullah Gravy Low Country Moppin’ Sauce http://gullahgravy.com/chicken-perlou-k-chicken-bog/
A Taste of South Carolina: Just What Is Chicken Bog? http://discoversouthcarolina.com/articles/a-taste-of-south-carolina-just-what-is-chicken-bog?utm_source=Outbrain&utm_medium=CDM&utm_campaign=Chicken_Bog
A real Southern gourmet delight with a colorful history. http://members.tripod.com/~andrews_sc/chickenbog.htm
Mandy Rivers South in your mouth Chicken Bog with Shrimp http://www.southyourmouth.com/2014/05/low-country-chicken-bog.html
From the Loris Chamber of Commerce.
(Recipe courtesy of the Loris Chamber of Commerce)
6 cups water
1 tablespoon salt
1 onion, chopped
1 (3- pound) whole chicken
1 cup long-grain white rice
1/2 pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasonings
2 cubes chicken bouillon
Place water, salt and onion in a large pot. Add chicken and bring all to a boil;
cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool.
Remove skin and bones and chop remaining meat into bite-size pieces.Skim off fat
from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart
saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this
saucepan. Cook all together for 30 minutes; let come to a boil, and then reduce
heat to low, keeping pan covered the whole time. If the mixture is too watery or juicy,
cook over medium-low heat, uncovered, until it reaches the desired consistency.
Stir often while cooking.