Carolina-Style Chicken Bog Is a Comforting Southern One-Pot Meal

Gather the ingredients. The Spruce / Diana Rattray Place the chicken pieces in a large kettle or Dutch oven, then add the chicken stock, water, chopped onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary. The Spruce / Diana Rattray Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and cover the pan. Simmer the chicken for 35 to 45 minutes, or until the chicken is cooked. Remove the chicken to a bowl. The Spruce / Diana Rattray Strain the broth; discard the solids and return the liquids to the pan. Set aside. The Spruce / Diana Rattray When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and return the bones to the broth. The Spruce / Diana Rattray Bring the broth with the bones to a simmer; reduce the heat to low and simmer for 10 to 15 minutes, or until reduced; the liquids should measure about 3 cups. Taste the broth and adjust the seasoning, as needed. Remove and discard the bones. If desired, remove some of the fat from the broth with a fat separator. The Spruce / Diana Rattray Add the chicken back to the broth along with the rice, sliced sausage, and green onion. Continue to cook for 20 to 25 minutes, or until the rice is tender. The Spruce / Diana Rattray Stir to fluff the rice and serve immediately. Enjoy! The Spruce / Diana Rattray