Inside look

Inside look

Inside look

Inside look

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SOUTHERN CHICKEN BOG

– 1 package 12 oz, smoked beef sausage, sliced into 1/2" rounds – 1 tablespoon vegetable oil – 1 onion diced – 2 tablespoons minced garlic – 1 whole chicken uncooked, gizzards and innards removed – 6 cups water – 4 tablespoons butter – 3 cups white rice uncooked – salt and pepper – chopped fresh parsley

– Place oil and sauce into a large Dutch oven. Heat over medium high heat, searing and browning the sausage on both sides.

- Add onion and garlic and cook for 5 minutes or until onion is translucent.

- Add whole chicken to the Dutch oven and cover with 6 cups water.

– Cover and heat over medium low for 60-90 minutes or until chicken is completely cooked. Remove chicken from the Dutch oven and set aside. Pick apart the chicken and remove the bone and discard. Set meat aside. In the Dutch oven, remove 2 cups broth and reserve. Set aside.

- In a large skillet, combine and stir butter and rice and cook over medium high heat and brown rice. Remove from heat and add rice to Dutch oven. Heat on medium high heat until boiling.

- Reduce heat to simmer and cover. Simmer for 15 minutes or until rice is cooked. Add reserved chicken and broth back into the pot and mix well until heated through.

- Season with salt and pepper. Serve topped with chopped fresh parsley if desired.

Enjoy this classic Southern dish.