Savory Chicken Bog for a Crowd

Follow our step-by-step guide on how to make Savory Chicken Bog for a Crowd.

1. Step 1

   Start by grabbing a large stockpot and adding in your chicken thighs along with the sliced sausage.

2. Step 2

   Pour in enough water to cover the meat, then sprinkle in some salt and a teaspoon of black pepper.

3. Step 3

   Turn the heat up high and bring everything to a lively boil.

4. Step 4

   Once you see those bubbles dancing, lower the heat to let it simmer gently for about two hours.

5. Step 5

   You’ll know it’s ready when the chicken is cooked through and no longer pink in the center; a quick check with an instant-read thermometer should show 165°F (74°C) near the bone.

6. Step 6

   While that’s happening, preheat your oven to 400°F (200°C) so it’s nice and hot when you’re ready to roast.

7. Step 7

   After the chicken and sausage have cooled a bit, carefully remove them from the pot and set them aside, but don’t toss that flavorful cooking liquid—this will be your stock! Now, skin and debone the chicken, then place both the chicken and sausage into a large roasting pan.

8. Step 8

   Give them a sprinkle of the remaining black pepper for an extra kick.

9. Step 9

   Next, cover the meat with rice and pour the reserved stock over everything, ensuring the rice is well soaked.

10. Step 10

    Slide the roasting pan into your preheated oven and let it roast for 60 to 90 minutes.

11. Step 11

    You’ll know it’s done when the liquid is fully absorbed and the rice is tender and fluffy.

12. Step 12

    Serve it hot, and don’t forget to have some hot sauce on the side for those who enjoy a little extra heat.

13. Step 13

    Enjoy this comforting dish that’s perfect for sharing with family and friends!.