Chicken Bog

Ingredients

• 1 whole chicken, about 4 lb
• 10 cups water
• 2 yellow onions, one halved and one chopped
• 3 ribs celery, roughly chopped
• 2 bay leaves
• 1 tablespoon kosher salt
• 12 oz smoked sausage, sliced into coins
• 4 tablespoons unsalted butter
• 3 cups long-grain white rice
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon poultry seasoning
• 3 green onions, sliced

Before you cook

• Rinse the chicken and remove anything from the cavity.
• Halve one onion and chop the other one finely.
• Slice the smoked sausage into 1/4-inch coins.
• Measure the rice and set it beside the stove.

Steps

1. Put the chicken in a large pot with the water, halved onion, celery, bay leaves, and salt.
2. Bring the pot to a boil, then lower the heat and simmer for 55 minutes.
3. Lift the chicken onto a sheet pan and let it cool for 20 minutes.
4. Strain the broth and measure out 6 cups, skimming most of the fat off the top.
5. Pull the meat off the bones and tear it into large bite-size pieces.
6. Melt the butter in the empty pot over medium heat.
7. Brown the sausage coins for 5 minutes until their edges crisp.
8. Add the chopped onion and cook for 5 minutes until soft.
9. Stir in the black pepper, red pepper flakes, and poultry seasoning.
10. Add the rice and stir for 2 minutes to coat the grains in the fat.
11. Pour in the 6 cups of reserved broth and bring the pot to a boil.
12. Lower the heat, cover, and cook for 20 minutes until the rice is tender and the pot is still loose and wet.
13. Fold the pulled chicken through the rice, scatter the green onions over the top, and let it stand 5 minutes before serving.