If you say so ! Im from Sweet Home South Carolina , thats between Loris and Longs been eating chicken bog for 60 years , I remember sitting on the ground under a Tobacco barn shelter eating bog from a paper plate with lite bread and a Pepsi , Yall boys came close though ...Ive cropped Tobacco and plowed with mule hey hey hey Im just Old School !!!!! Im just messing with Yall ..It looked good !!! we all got our own way of doing things, but serious try putting in 4 or 5 bullion cubes and you wont need to add any salt, add sausage about 10 min before your rice ....Keep On Bogging !!!!!
georgiareb55 hey bro we’re up in Greenville SC I to remember soaking watermelon in the rivers up in the Blue Ridge mountains on picnics with the family as a youngster those were good times and bog is great however you make it
Wow! I lived in Florence for 7 years and my daughter’s family Still live there! This was my Favorite Food from SC and I Loved making it! But, Your Recipe brought it up 3 notches!! I Can’t Wait To Try It!! THANKS!❤️🥂
I'm from Louisiana and it's sorta made like jambalaya only difference is we brown all the meat. Looks delicious can't wait to try it. Thanks guys great video.
It's amazing how a simple dish like this can be done so many different ways. I was always taught to add the rice last so that the chicken and sausage are mixed throughout before the meal is done. Over the years I've added the two other ingredients to a mirepoix, carrots and celery. I figure they go great in chicken soup, so why not chicken bog? I like it even though I don't think I've ever seen or heard anyone else doing it that way.
Sounds great Craig you’re right it’s always been fun for us camping or at home especially when it’s cool weather and so many variations to make it you can’t go wrong. Our ancestors new what they were doing 👍
Lived in Myrtle Beach SC for 17 years and my husband taught me how to make this dish now I'm in massachusetts and my neighbors love when I make this I made it today and we are ready to eat😋😋😋😋
Thanks Roberta! You certainly can adjust the water to suit your preference. We kind of like it moist and sticky, and some folks like it a little more soupy. Either way it's all good!
We had chicken bog at a republican rally last year. My 13 yo went crazy over it and has been asking for it. She will be ecstatic when I make her some. Loving your channel!!
Not bad. Put 2 lbs of fresh sausage in it. Saute the fresh sausage before adding. Add the kilbasa when you add the rice. Saute the onions before adding to mixture. Cream of chicken soup will keep it from drink out.
Many thanks from York, SC! Were expecting twelve participants, and these boy's are going to be hungry so I'll take your advice. Many thanks. Waving a hand at you.
Don't know if you know this or not but the town of Loris SC in Horry County has been having a Bog Off festival for 40 years now, this year will be 41. Loris is not far far from North Myrtle Beach about 24 miles. There's tons of You Tube videos on it and they have a Facebook page.
Hey, guys. My family loves your chicken bog recipe, it’s our favorite! Headed to the beach next week and I am making chicken big for 23 people. You think I need to double the recipe for that many people?
No such thing as Lowcountry bog. Bog is a Pee Dee abomination. Purlough is Lowcountry. Enslaved Africans brought rice to Georgetown, so the dish dates to the 1600s Rice Culture in that region where the freshwater rivers flow backwards and forwards with the tides. Maybe bog dates to the 1860s? Fresh sausage, not pre-cooked, and you only need 1-1.5 pounds of it for that size chicken. Pork and chicken fat, not butter, and brown the onions in the pork fat. Four cups of rice per bird, 8-9 cups of broth, and don't stir it after you add the rice and it comes to a boil. Cover it and cook another 30 minutes, turn it off and let it sit covered another 10. The grains of rice should maintain their integrity, not turn into mush. You can add more rice if you need to feed more people with 1 bird, but only 2 - 2 1/8th cups of water per cup of rice. And garlic? Bay leaves? Red Pepper? All you really need is salt and plenty of black pepper. You were right about the black pot, at least.
My father was the best at this. Everyone in SC has had it. Unfortunately his has never been duplicated. I think I’m going to have to make a video to show people what it really is. This rice comes from Enslaved Black people. We grew the rice in South Carolina. We put the scraps govern to us together with rice and made it good. That’s the history of this pot. It predates slavery as well. Many African countries cook this.
No use putting that sausage on grill smoked sausage already cooked , its the last thing to go in with rice and 2 sticks of butter where did that come from ? man if you boiled that sausage for an hour it would be mighty bland sausage .....!!!!
If you say so ! Im from Sweet Home South Carolina , thats between Loris and Longs been eating chicken bog for 60 years , I remember sitting on the ground under a Tobacco barn shelter eating bog from a paper plate with lite bread and a Pepsi , Yall boys came close though ...Ive cropped Tobacco and plowed with mule hey hey hey Im just Old School !!!!! Im just messing with Yall ..It looked good !!! we all got our own way of doing things, but serious try putting in 4 or 5 bullion cubes and you wont need to add any salt, add sausage about 10 min before your rice ....Keep On Bogging !!!!!
georgiareb55 hey bro we’re up in Greenville SC I to remember soaking watermelon in the rivers up in the Blue Ridge mountains on picnics with the family as a youngster those were good times and bog is great however you make it
Good job Fellas. Cheers from the South Carolina Lowcountry.
I’m from Conway SC! This is closest recipe I’ve seen on UA-cam. My grandma taught me to use a whole chicken. Rogerwood smoke sausage and mahatma rice!
It's even better if you use Penders sausage :)
I’m from Conway too, my nanny taught me to do my chicken in chicken broth…
Wow! I lived in Florence for 7 years and my daughter’s family Still live there! This was my Favorite Food from SC and I Loved making it! But, Your Recipe brought it up 3 notches!! I Can’t Wait To Try It!! THANKS!❤️🥂
I'm from Louisiana and it's sorta made like jambalaya only difference is we brown all the meat. Looks delicious can't wait to try it. Thanks guys great video.
Great recipe. Thank y’all. I go back and look at this video when I make it
So glad you used real rice!!!! I love a good chicken bog!
Yay! I am from Florence Looks great fellas
Ridgeville here 😉
What's the name of that restaurant in Florence it's a buffet they have chicken bog a woman runs it it's very busy especially on Sundays
@@rayhinckley14 Oh goodness hmm, I am going to say it would have to be one of the BBQ joins Roger's or Cain's BBQ.
It's amazing how a simple dish like this can be done so many different ways. I was always taught to add the rice last so that the chicken and sausage are mixed throughout before the meal is done. Over the years I've added the two other ingredients to a mirepoix, carrots and celery. I figure they go great in chicken soup, so why not chicken bog? I like it even though I don't think I've ever seen or heard anyone else doing it that way.
Sounds great Craig you’re right it’s always been fun for us camping or at home especially when it’s cool weather and so many variations to make it you can’t go wrong. Our ancestors new what they were doing 👍
Lived in Myrtle Beach SC for 17 years and my husband taught me how to make this dish now I'm in massachusetts and my neighbors love when I make this I made it today and we are ready to eat😋😋😋😋
Mikel Clark you go can’t beat it it’s awesome 👏
Chicken pilau! My grandmother's cook used to make this! I'm going to start making it!! Denmark South Carolina is where she lived.
Chicken Perlou and its made in North Florida and Georgia as well.
That's lowcountry as well
Thanks Roberta! You certainly can adjust the water to suit your preference. We kind of like it moist and sticky, and some folks like it a little more soupy. Either way it's all good!
We had chicken bog at a republican rally last year. My 13 yo went crazy over it and has been asking for it. She will be ecstatic when I make her some. Loving your channel!!
My wife's family down in Hemingway introduced me to this. They call it perlo.
It’s the same
Not bad. Put 2 lbs of fresh sausage in it. Saute the fresh sausage before adding. Add the kilbasa when you add the rice. Saute the onions before adding to mixture. Cream of chicken soup will keep it from drink out.
I totally respect y’all obsessive attitude toward yardbird.
Where can I get a apron like that?
Thanks for the vid. I want to do this Saturday for a workout event I am involved with. How many does this serve?
Should easily be about 10 servings. Any more than that I'd double it...always good for leftovers if any. Hope you enjoy it!
Many thanks from York, SC! Were expecting twelve participants, and these boy's are going to be hungry so I'll take your advice. Many thanks. Waving a hand at you.
Don't know if you know this or not but the town of Loris SC in Horry County has been having a Bog Off festival for 40 years now, this year will be 41. Loris is not far far from North Myrtle Beach about 24 miles. There's tons of You Tube videos on it and they have a Facebook page.
That’s my home town Loris sc is where i grew up born in raised chicken bog is my favorite dish to make!!!
Hey, guys. My family loves your chicken bog recipe, it’s our favorite! Headed to the beach next week and I am making chicken big for 23 people. You think I need to double the recipe for that many people?
Absolutely then there’s leftovers 😃
From Greenville SC and never heard of this dish
Google it’s history
No such thing as Lowcountry bog. Bog is a Pee Dee abomination. Purlough is Lowcountry. Enslaved Africans brought rice to Georgetown, so the dish dates to the 1600s Rice Culture in that region where the freshwater rivers flow backwards and forwards with the tides. Maybe bog dates to the 1860s? Fresh sausage, not pre-cooked, and you only need 1-1.5 pounds of it for that size chicken. Pork and chicken fat, not butter, and brown the onions in the pork fat. Four cups of rice per bird, 8-9 cups of broth, and don't stir it after you add the rice and it comes to a boil. Cover it and cook another 30 minutes, turn it off and let it sit covered another 10. The grains of rice should maintain their integrity, not turn into mush. You can add more rice if you need to feed more people with 1 bird, but only 2 - 2 1/8th cups of water per cup of rice. And garlic? Bay leaves? Red Pepper? All you really need is salt and plenty of black pepper. You were right about the black pot, at least.
Woot woot
2 alpha males started a cooking show 😂
I almost forgot please leave off the butter
georgiareb55 will definitely try sounds great
My father was the best at this. Everyone in SC has had it. Unfortunately his has never been duplicated. I think I’m going to have to make a video to show people what it really is. This rice comes from Enslaved Black people. We grew the rice in South Carolina. We put the scraps govern to us together with rice and made it good. That’s the history of this pot. It predates slavery as well. Many African countries cook this.
Yup Carolina Gold Rice! need to post that recipe!
Drying out, sorry.
Sounds even better
No use putting that sausage on grill smoked sausage already cooked , its the last thing to go in with rice and 2 sticks of butter where did that come from ? man if you boiled that sausage for an hour it would be mighty bland sausage .....!!!!
georgiareb55 sausage takes in flavors
Too dry, should have used more broth