16 December, 2020
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
May 2016 : 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.
A real Southern gourmet delight with a colorful history. Sandlapper magazine - January, 1968 - By: Edward B. Borden The dish looks as if the cook went on a binge the night before, but legend has it one Yankee officer liked it so much he switched uniforms. It's called Chicken Bog, and it's a conglomeration of rice spices and chicken, topped with bacon. To Pee Dee natives, the dish is as traditional on Fourth of July and other holidays as barbecue and cole slaw is to the rest of the south. A distant, but more savory cousin of pilau, Chicken Bog combines the best qualities of both chicken & rice. Cooked properly, the chicken is juicy and tender and piqued with spices. The rice assumes the flavor of the chicken and other ingredients, and in best Southern style, the grains don't stick together. Chicken Bog apparently gets it's name because the "chicken is bogged in rice." An out-of-stater, who now claims South Carolina as her home, however claims it is named so because it is a "boggy, soggy mess." (It's a favorite dish of hers however.) The recipe is liked by many Palmetto State residents because it is easy to prepare; it can accommodate large crowds (10 or more people); and can be served formally or informally. One Darlington native remembers when men cooked Chicken Bog on the banks of the Pee Dee River in big black iron pots and served it with butter beans, artichoke relish, and tomatoes. "That's all we had on holidays," she recalls, "and it was the best thing ever." Old-timers believe that is probably had its origin years ago at the tobacco barns or warehouses since it was served traditionally at the barn supper, usually held at the season. A well known cook of this dish is Mrs. M. Chisollm Wallace of Florence's Red Doe Plantation. Mrs. Wallace's recipe has been carefully reproduced here so that this specialty dish can be enjoyed by all sandlappers. She says, "We like it. With a little bit of cole slaw, it's a meal in itself." CHICKEN BOG EASY TO FOLLOW RECIPE (serves 10) BUY: 1 5 to 6 lb fat hen 1 small onion (about the size of a lemon or smaller 1 small green bell pepper 1 stick butter (1/4 lb.), if needed 2 lb. long grain white rice (Mahatma or some similar brand) (DO NOT GET INSTANT RICE!) 1/4 lb bacon Salt & Black Pepper You will need a six quart heavy aluminum pot with top - (Use top while cooking all phases except bacon.) TO COOK: Put chicken in pit; cover it with hot water (be sure there is enough water so that there will be at least six cups of broth after cooking chicken); bring water to a boil, cut stove down so that water just continues to boil and cook until chicken is very tender (usually at least an hour or more) While chicken is cooking: (1) Slice and chop one and bell pepper into very small pieces (2) Put 4 cups of rice into a bowl and cover with cold water from spigot and let soakWhen chicken is very tender, take from stove and let cool until you can handle the chicken; take chicken from pot; pull meat from bones in large pieces (do not cut up); discard and fat heavy skin. Pour broth from pot into a bowl (if chicken was very fat and broth is very fat, pour off about 1 cup of fat from broth). Wash pot; put bacon in pot and cook slowly until bacon is crisp; take bacon from pot and drain; leave bacon grease in pot; put in chopped onion and green pepper and brown slightly; add 6 cups chicken broth to pot; season to taste with salt and pepper (at least a tablespoon of each -- use a heavy hand since rice will absorb salt); cut stove to high and bring broth to a boil; put chicken in pot; drain rice and put rice in pot; put stick of butter in pot; mix well; cut stove to low and cook very slowly for about an hour. Stir as seldom as possible, since stirring makes the rice gooey. When rice is tender and has absorbed the liquids, it is done and can be removed from stove. Serve hot; you can crumble bacon and put on the top of serving or not, depending on taste. Chicken bog can be kept in refrigerator and reheated or it can be frozen and later reheated. On your first try you may have to add salt and pepper at table if you didn't used enough in cooking. Grand Strand Chicken Bog (Found in the Vertical File of Chapin Library, Myrtle Beach, South Carolina) 2 1/2 lb. chicken pieces 1 c. chopped onion 1 1/2 lb. smoked sausage 1 tsp. black pepper 2 c. long grain riceBoil chicken and onions in 4 c. water until tender. If desired, debone chicken. Slice sausage in 1/2" pieces, add sausage, pepper and rice to chicken. Simmer until all broth is absorbed and rice is cooked. Serves 8. Chicken Bog Yield: 6 servings 6 c Water 1 tb Salt 1 md Onion; finely chopped 1 3-lb chicken or(3-4 whole ch 1 c Long-grain rice 1/2 lb Smoked sausage; sliced 2 tb Herb seasoning 1 pk "chicken and herb" seasoning Recipe by: Come and Get It! by Jr. Welfare League of Talladega, Al Measure 6 cups of water, salt, onion, and chicken. Boil until tender. (About 1 hour.) Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces. Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning. Cook these ingredients for 30 mins. Let come to a boil and turn to low, keeping covered the entire time. If rice mixture is too juicy, cook uncovered until desired consistency. Yield: 6 servings. Originally submitted to book by Mrs. Claxton Ray of Conway, S.C. Chicken Bog Sun-Sentinel, 8/11/94 1 whole onion 2 ribs celery, washed and snapped in halves or quarters (leaves and all) 2 carrots, halved or quartered 1 tablespoon poultry seasoning 1 tablespoon dried parsley flakes 2 bay leaves Salt and fresh-ground black pepper, to taste 1 (3 to 3.5 pound) whole chicken Water 2 1/2 cups long-grain rice 2 tablespoons butter In a large soup pot, kettle, or deep-sided heavy casserole with top, put onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt and pepper. Rinse the chicken and place on top of the other ingredients in the pot. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat. Reduce heat, cover and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork. Remove chicken to a platter to cool. Strain broth from pot (you should have about 8 cups; if you have more, set aside for another use). Return 8 cups broth to the pot and bring to a boil over high heat. Pour in rice and return to a boil. Adjust heat to lowest possible setting, stir and cover. Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more of the broth if necessary - I usually add about another cup. While the rice is cooking, skin and remove chicken meat from the bones; discard bones and skin. Cut meat into bite-sized pieces; set aside. When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning and serve. Or keep pot covered over low heat until ready to serve. Makes 8 to 10 servings. Per serving (with 2 teaspoons butter per serving): 60 calories, 2 grams protein, 4 grams fat, 6 grams carbohydrates, 10 milligrams cholesterol, 43 milligrams sodium, 60 percent calories from fat.