2 Responses to “Chicken bog: Dinner”

  1. Annmarie February 27, 2010 at 10:52 AM #

    Sounds like something my DH would like. Thanks for the recipe.

  2. Renee Bock September 5, 2010 at 1:08 PM #

    Hi Angie!
    I have been making Chicken Bog for years and I do it the same way your mother in law does. I know what you mean,it is nice having the chicken for one meal and turning left overs into another meal. I think there are a few things you could do to make your version even better. I would use long grain rice instead of Minute Rice. It only takes 20 minutes to cook and will absorb the stock better and make a truer consistancy for your “bog”. The other idea was to use bought (or homemade) chicken stock instead of the bouillon base and soup. I do not use sausage in my recipe, but many people do. That does add flavor. I have even made chicken bog from a rotisserie chicken with good success. If you still need bouillon, add it.
    What a smart idea for stretching that chicken. Hope this unsolicted advice helps.
    Renee Bock

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Angela James

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