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Mar 23, 2006 12:32 PM

Chicken Bog

  • c

Anyone have an old family favorite recipe for Chicken Bog? I need something soft and not too spicy, sore mouth dictates the restrictions.

I have Louis Osteen's recipe from his Charleston Cuisine book, there is one in Damon Lee Fowler's Classical Southern Cooking and oddly enough neither the Charleston nor the Savannah Jr.League cookbooks have anything like it which I find puzzling. Maybe they thought is was too homey and not sophisticated for the books?

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    don't know if this is what you're looking for. but if not, I googled "Authentic Chicken Bog recipe"

    1. Chicken Bog is also referred to as Purlow or Chicken Purlow (the alternate spelling is something like Purlei).

      Anyway, chicken bog is basically chicken, sausage, and rice. This is how I make mine and this recipe is my grandmothers handed down verbally.

      One whole chicken cut up
      Package chicken thighs
      package chicken legs
      2 pounds spicy sausage
      12 chicken boullion cubes
      1/4 cup black pepper
      1 pound box of white rice

      Place uncooked chicken and cut up sausage in pot and cover with water. Cook until chicken and sausage is done. When chicken is done, add box of rice, boullion cubes, and pepper. Cover and cook for an hour or until rice is done.

      Use tongs to remove as much chicken as possible to debone and return chicken to rice.

      This is the best Chicken Bog I've ever had (it is a staple around here). Don't try and make this with any other kind of rice than white. Also, an all chicken breast recipe is futile.

      11 Replies
      1. re: BlueHerons

        Thanks, I'll give it a try. I knew what it was and have made it in the past but don't eat much rice any more. Google had so many similar and dissimilar recipes I guess it is one of those things that can vary from family to family. I don't remember how our maid used to make it back in Savannah when I was a kid. I think she put tomatoes in hers, but it was not Savannah Red Rice. When she made that it was a side with no meat of any kind in it.

        I wonder how your recipe would work with low sodium or home made chicken stock instead of bullion cubes. 12 is a lot of salt.

        I had a surprisingly terrific bog as take out from a Piggly Wiggly just outside Charleston.

        1. re: Candy

          Because you are using so much liquid, rice, and chicken, it isn't as much salt as you would think. It takes a very large pot. Mine is a 5 gallon pot and it ends up being almost full of rice, chicken and sausage.

          I've tried to modify this recipe over the years and it simply doesn't work any other way.

          1. re: BlueHerons

            Wow was this ever a fun recipe to stumble upon or what? I just have 2 questions for you, which will make your dish be a part of our dinner schedule this weekend. Is the initial cooking of the chicken and sausage done in a covered pot, or uncovered? And regarding the "spicy sausage", I don't know if you mean something like Andouie (sp?), or if you mean something like Hot Italian sausage. Gosh it sounds so good. Oops, one last question- - -do you skin the chicken before cooking?

            Thank you for sharing this unusual recipe.


            1. re: JeffW

              the way this was received was as a common place dinner menu idea at a friends house where there was bread and salad served too. not too spicy not too bland. just right and even keeled.

              1. re: JeffW

                No. You don't skin the chicken before hand (not to sound gross but the fat adds so much to the flavor) and cook the chicken uncovered but be careful not to lose too much liquid.

                The spicy sausage is whatever you like to use. I personally buy whatever strikes my fancy at the time.

          2. re: BlueHerons

            What size package chicken thighs and chicken legs?

            1. re: Marsha

              I'm guessing 2 1/2 - 3 pounds each of thighs and legs.

            2. re: BlueHerons

              I've always called it a 'Perlow', which I've heard is a low countrification of pilau. Kind of like 'Debidew', which is between Georgetown and Pawleys Island, but I digress... I like to make a good chicken stock and then either grill some breasts and thighs or cook them in the stock, two or three of each. I'm currently using Andoullie sausage, about 1lb which is sliced into smallish chunks and browned in a pan. Let the chicken cool and shred with a fork. Then its like making rice, appx 4c stock, 2c rice, salt and add in the chicken and sausage and cook as you would plain old rice, about 20 min. I like basic white rice, some use converted rice. Jasmine or Basmati seem out of place for this. Some add sauted onions and garlic and I used to, but these days I like it without. I 100% agree with black pepper as the spice of choice but don't put it in while cooking. Its good comfort food for our family. I never serve it without slaw made with Duke's Mayo. Real synergies develop between the Perlo and the slaw when they start mixing together! Here is a link for more recipies and a little history of the word -

              1. re: EP

                Absolutely Dukes mayo. So many people don't realize that it is the key to southern cooking.

                I actually live near DeBordieu but we call it Debadoo.

                1. re: BlueHerons

                  It's funny how a post about Chicken Bog digressed into a discussion about Debordieu/Debidoo. i am a transplanted Debiduian and am going to try your Chicken Bog for my yankee boyfriend this weekend. It might also make me a little less homesick.

              2. re: BlueHerons

                Does the chicken come out before the rice goes in, or after the rice is done?

              3. a friend ofmy familym ember made this onece for us and I didn't knwo what it was, never had it before. chicken with sausages in a broth with rice. to me, they'd used campbells bean with bacon soup as a stretcher of some sort. it was very good, very different and unusual to us

                1. Does anyone have advice on cooking a chicken bog for about 50 people. I'm cooking for my masonic lodge for the first time and I don't want to screw it up. I've got a recipe that gives me the amount of chicken, rice, etc. but I'm worried about the unexpected. Anyone ever done it that can give me some advice?