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+ servings
Chicken bog in a cast iron pot.

Chicken Bog

A regional South Carolina dish of chicken, rice and sausage.
Course Dinner, Main Course
Cuisine American, Southern
Keyword chicken bog, chicken rice, purloo
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Rest time 10 minutes
Total Time 2 hours 15 minutes
Servings 20 cups
Calories 347kcal
Author Victor


  • Large stockpot
  • Fine-mesh strainer
  • Large bowl


Chicken Broth

  • 1 whole chicken about 1.5 lbs
  • 1/4 cup whole black peppercorns
  • 5 stalks celery chopped
  • 5 carrots chopped
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 5 twigs fresh rosemary chopped; you can also use dried rosemary or fresh/dried thyme
  • ½ tsp crushed red pepper
  • 1/4 cup bacon fat or 1/4 cup (1/2 stick) butter
  • 10 cups water plus more if needed, enough to cover the chicken
  • Salt to taste

Chicken Bog

  • 8 cups chicken bog stock
  • Chicken meat from the stock recipe above
  • 4 cups rice uncooked; long-grain
  • 1 lb smoked pork sausage like kielbasa, sliced
  • 1 tsp black pepper freshly ground; plus more to taste
  • 2 cups frozen peas
  • Salt to taste


  • Place the chicken, peppercorns, celery, onion, carrots, garlic, rosemary, crushed pepper, and bacon fat in a large stockpot. Add 2 tablespoons of kosher salt, then pour in enough water to cover the chicken (about 10-14 cups). Bring to a boil, turn the heat down to low and simmer until the chicken is cooked through and tender, about 60 minutes.
  • Carefully remove the chicken and place it on a large plate. Strain the broth through a strainer into a large bowl. Let the chicken cool and then pick the meat and set it aside. Reserve the vegetables, you can use them later to garnish the bog. Just make sure to pick out the whole peppercorns.
  • Bring the strained chicken broth to a boil in a large pot with a tight-fitting lid. Add the picked chicken, uncooked rice, sliced sausage, and black pepper. Bring back to a boil and taste for salt. Add enough for the broth to be salted just right.
  • Reduce heat to low and simmer, covered with the lid for 15-20 minutes, stirring once or twice in the first 5 minutes to prevent the rice from sticking to the bottom. The water should be all gone and the rice should be cooked through. Remove the pot from the heat and let it sit for 10 minutes.
  • Add the peas, and stir them in.
  • Serve immediately. You can garnish the bog with hot sauce and the reserved celery and carrots from the broth. Use the leftover broth to moisten the rice if necessary. This is especially helpful when reheating the bog.


Calories: 347kcal | Carbohydrates: 36g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 258mg | Potassium: 326mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2788IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg