Food

Southern Palate: The History of Chicken Bog + Recipe

Chicken Bog, a beloved dish deeply rooted in South Carolina’s rich history, embodies the sense of community and tradition we hold dear at Kiawah River. Originating in the northeastern part of the state in the 1920s, the name Chicken Bog reflects the region’s wetland climate and the way its ingredients are “bogged down” in a savory broth. Much like jambalaya or pilaf, this rice-based dish offers a flavorful blend of ingredients, showcasing the region’s culinary heritage.

As fall approaches and temperatures start to cool, Chicken Bog becomes the ultimate dish for neighborhood potlucks, tailgates and game watch parties. Its warm, comforting flavors can bring together the fiercest of rivals – even on the most competitive of game days.

While recipes for Chicken Bog vary across the state, the traditional version is simple yet delicious—combining tender rice, chicken and smoked sausage, all cooked to perfection. Whether served as the main attraction or a hearty side, it pairs wonderfully with your favorite hot sauce for an extra kick.

Our favorite take on this Southern classic is courtesy of the Southerner’s Cookbook, which includes Carolina Gold Rice – a nod to our Lowcountry roots. Featured in Garden & Gun, this seasonal favorite is sure to win over guests at any occasion, from backyard barbecues to relaxed evenings spent around the firepit.

Lowcountry Chicken Bog

Ingredients:
1 (3 ½- to 4-pound) whole chicken
1 carrot, cut into chunks
1 celery stalk, cut into chunks
1 large Vidalia onion, cut in half
1 tsp. black peppercorns
Bouquet garni (1 sprig fresh thyme, 1 sprig fresh flat-leaf parsley, and 1 fresh bay leaf, tied together with kitchen twine or a leek or green-onion skin)
3 tbsp. unsalted butter
6 oz. smoked sausage, diced
1 cup Carolina Gold rice, rinsed until the water runs clear
1 tsp. Paprika (Optional, to add extra smoky flavor)
1 ½ tsp. kosher salt
½ tsp. freshly ground black pepper

Preparation: 

Place the chicken and neck in a 4-quart saucepan or stockpot with the carrot and celery. (Discard liver and gizzard or reserve for another use). Cut one onion half into chunks and add it to the pot. Add the peppercorns and bouquet garni and fill the pan with water to just cover chicken. Bring to a boil over high heat, then reduce the heat to low and simmer for 40 minutes, until the chicken is cooked through. Remove from the heat and, using tongs, transfer the chicken to a platter.

Strain the broth and discard the solids. When the chicken is cool enough to handle, remove the meat from the carcass, shredding it with your fingers or two forks. Discard the bones and neck.

Dice the remaining onion half. Return the pan to the stovetop over medium-high heat. Add the butter, diced onion, and sausage, reduce the heat to medium, and sauté for 5 minutes, until the onion softens, and the sausage begins to brown slightly.

Add the rice and stir to coat it with the fat; cook, stirring, for 1 minute. Add 1 quart of the reserved broth, the paprika (if using), salt, and pepper, and stir to scrape up the browned bits from the bottom of the pan. Add the shredded chicken and bring to a boil.

Reduce the heat to low, cover and cook for 30 minutes, until the rice is cooked through, stirring a few times. Remove from the heat. Remove the lid and stir the rice to separate the grains. Taste and adjust the seasoning if needed. Add additional warm broth ½ cup at a time for a moister dish if you like. Cool the remaining broth, then freeze it for another use.