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Kent's Chicken Bog For a Crowd
Kent's Chicken Bog For a Crowd
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Prep Time:
20 minutes
Cook Time:
185 minutes
Total Time:
205 minutes
South Carolina-style chicken bog baked to perfection for a crowd-pleasing party dish.
Ingredients:
  • 10 (8 ounce) bone-in, skin-on chicken thighs
  • 3 (16 oz) rings smoked sausage, sliced
  • 15 cups water
  • 3 tablespoons salt, or to taste
  • 3 teaspoons ground black pepper, divided, or more to taste
  • 5 cups parboiled long-grain white rice
  • 1 tablespoon hot sauce, or to taste
Instructions:
  • In a large stockpot, mingle the chicken thighs and sausage. Pour in water, sprinkle with salt, and season with 1 teaspoon of pepper. Boil until the chicken is cooked through, approximately 2 hours. Ensure the internal temperature reaches 165 degrees F (74 degrees C) using an instant-read thermometer near the bone.
  • Preheat the oven to 400°F (200°C) for a perfect cooking environment.
  • Take out the chicken and sausage from the pot, saving the cooking liquid (stock). Once the chicken has cooled, remove the skin and bones. Move the chicken and sausage to a big roasting pan and sprinkle with the rest of the pepper. Layer with rice and the reserved stock.
  • Roast in the preheated oven until all the liquid is absorbed, for 60 to 90 minutes. Serve hot with your preferred amount of hot sauce for extra flavor.

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