INGREDIENTS 1 whole chicken (3–3 ½ lbs.), washed, innards removed/discarded 2 medium yellow onions, finely chopped 1 large carrot, peeled and chopped into ½-inch lengths 1 celery rib, chopped into ½-inch lengths 3 garlic cloves, peeled 6 fresh thyme sprigs 1 bay leaf Handful fresh flat-leaf parsley stems 4 cups roasted chicken stock – *recipe online 4 cups water 10 ounces smoked sausage, cut into ½-inch rounds 1 cup Carolina Gold rice DAY ONE : 1 Combine onions, carrot, celery, garlic, thyme, bay leaf, parsley stems, chicken stock and water in a heavy, nonreactive 5-to 6-quart stockpot. Place chicken breast-side up in the pot and bring the liquid to a simmer over medium-high heat. Reduce heat to low, cover pot, and simmer gently until the chicken legs pull easily from the carcass, about 1 hour. Remove from heat and let cool for 30 minutes. 2 Transfer chicken to a rimmed baking sheet. Let stand until cool enough to handle, remove the meat from bones and pull it into small pieces. Discard the chicken skin. Cover the meat and refrigerate. (Note: 1 pound or 4 cups of chicken meat is all you need for the bog. Reserve extra meat for other use.) 3 Return bones to the pot, bring broth to a simmer over medium heat, and simmer until reduced to 6 cups, about 45 minutes. 4 Strain broth through a fine-holed colander or fine-mesh strainer into a large bowl. Refrigerate overnight. DAY TWO : 1 Remove congealed fat from surface of the broth and discard. Return stock to the pot, stir in chicken meat and sausage, and bring to a simmer, covered, over medium-high heat. 2 Reduce heat to low and stir in rice, pepper, and salt to taste. Continue to simmer gently, uncovered, stirring occasionally, until rice is tender and broth has thickened, about 25 minutes. 3 Remove pot from heat and stir in the butter. 4 Ladle stew into 6 shallow bowls. Sprinkle with scallions, parsley, benne seeds and benne seed oil. Serve with pickled okra and watermelon rind on the side. Chef Kevin Mitchell Culinary Institute of Charleston, Charleston 1 ½ teaspoon freshly ground black pepper Fine sea salt 2 tablespoons unsalted butter 2 scallions, minced 3 tablespoons fresh flat-leaf parsley leaves, chopped ½ cup benne seeds ½ cup benne seed oil Pickled okra – *recipe online Pickled watermelon rind – *recipe online Chicken Bog WHAT’S COOKIN’ Whether its unusual name comes from the marshy area where it originated or the soupiness of the dish, no one is for sure, but one thing is for certain: this Lowcountry staple is as flavorful as it is comforting. Tender chicken meat, smoked sausage and white rice simmer in hearty chicken stock until the flavors seamlessly intermingle. Chef Kevin Mitchell roasts the chicken bones before making his from-scratch stock. “Roasting the bones gives a deeper depth of flavor and adds some color as well,” he says. LOCALLY SOURCED "To cut through the richness of Chicken Bog, I chose to serve it with pickled okra and watermelon rind,” says Mitchell. “I used okra from Rooting Down Farms on Edisto Island. If you can get your hands on Bradford Family watermelon rind pickles, serve those—if not, you can do them yourself.” Mitchell also uses locally grown Anson Mills Carolina Gold rice for its sweet flavor and fluffy grains. “The simplicity yet complexity to the dish is what makes it a classic.” “ DiscoverSouthCarolina.com 11
South Carolina Vacation Guide 2021 SC Vacation Guide: Page 11
