Friday August 25, 2006

RevDodd's RAZOR CITY CAROLINA BOG

"Truth be told I must credit Winfred Mosely with the recipe. Said it came from her grandmother in South Carolina. She always coats the bog with a thin layer of black pepper across the top, even though that's not in the recipe. ``Grandma just did it on her own,'' Mosely said."----RevDodd

RAZOR CITY CAROLINA BOG

1 whole onion

2 washed, snapped stalks celery, leaves and all

2 carrots, sliced

1 tablespoon poultry seasoning

1 tablespoon parsley flakes

2 bay leaves

1 whole chicken, about 3-1/2 pounds

Water (personally, I use chicken broth) for added moisture

2 tablespoons butter

1/2 pound smoked sausage

2-1/2 cups long-grain rice

Salt and black pepper to taste (Lowry's adds some zing for those so inclined)

Use a large soup pot or kettle with a top. Put parsley flakes, onion, poultry seasoning, celery, carrots, bay leaves, pepper and salt in the pot.

Rinse the chicken and place on top of the ingredients in the pot. Add enough water (or broth) to cover the chicken. Bring to a boil uncovered over medium-high heat. Reduce heat, cover and simmer for about an hour, or until chicken's juices run clear when you poke it with a fork.

Remove the chicken to a plate to cool. Strain broth from the pot. You should have at least 8 cups. If there's extra, put it aside.

Return the 8 cups of broth to the pot and boil over high heat. Add rice and return to a boil. Reduce heat to low setting, stir again and cover. Cook for 20 minutes, stirring rice occasionally. Make sure the pot does not cook dry. Add some of the extra broth if necessary.

While the rice is cooking, skin the chicken and cut into smaller pieces. Some people also remove the bones. You can if you want, but you'll lose flavor.

When the rice is cooked, add the chicken, smoked sausage and butter. Stir together carefully and thoroughly. Add salt if needed. Keep heat on low until ready to serve. Five minutes before serving, liberally sprinkle top with black pepper. Serve warm.

SPOT THE DANG BALL!

Wow what an awesome recipe! Sausage, Chicken, and Butter.... it DOES NOT get better than that

Thank you RevDodd for this GREAT recipe. another i am sure to try out this year!!!!