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chicken bog in a blue bowl with a bottle of wine and a fritter in a cast iron frying pan

Nc State Fair Chicken Bog

Ingredients

For the Chicken Bog

  • 3 lbs Chicken leg quarters
  • 1 lb. BFR Meats Smoked Sausage, sliced into coins (order online at bfrmeats.com)
  • 3 carrots, chopped
  • 2 ribs celery, chopped
  • 1 yellow onion, chopped
  • 3 cups Tidewater Grain Company Carolina Gold Rice order online at TidewaterGrain.com or purchase at any Agri Supply Location in North or South Carolina
  • 1/4 cup unsalted butter
  • 1 Tbsp. Carolina Cooker Eastern NC BBQ Sauce Available at any Agri Supply location
  • water to cover
  • lots of fresh cracked black pepper

For the Fritters:

  • The cooked veggies you used to make the broth for the bog
  • 2 cups Southern Breeze Seafood All purpose breader order from Southern Breeze Seafood in Jacksonville NC
  • 1 egg
  • 2 cups oil, for frying

Instructions

For the Chicken Bog

  1. In an 8 or 9 qt Carolina Cooker Dutch Oven, add chicken leg quarters, carrots, celery, onion and enough water to easily cover. Place pot over medium low heat and simmer for 1 hr. Make sure not to let the water come to a boil.

  2. Remove leg quarters and set aside, strain the vegetables and set aside and reserve the  broth for later. Wipe the empty Dutch oven clean and place over medium heat

  3. Once chicken has cooled, pick the meat off the bone into bite sized pieces and set aside

  4. Add butter to the Dutch oven, once melted add in the sausage and stir occasionally until all has browned a bit. This should take about 5 mins.

  5. Add in rice and toast in the hot butter with the sausage, stir as you toast, for about 3 minutes

  6. Add in 6 Cups of the reserved broth and bring to a boil, once boiled, reduce to simmer

  7. Add in the chicken. Bring back to a simmer, taste for seasoning, adding salt and pepper to your taste along with the Eastern NC sauce. Place the lid on and cook for around 20 mins.

  8. Serve with fresh black pepper and the traditional white bread or see optional vegetable fritter below

For the Veggie Fritter:

  1. In a large bowl, mash the vegetables lightly with your hands to release some of the broth they’ve taken on during the cooking process

  2. Place vegetables in a salad spinner and spin to dry out; or pat dry with a towel.

  3. Heat oil to medium high in a large cast iron skillet

  4. Add vegetables to a bowl with 1 egg and enough breader to form a wet dough consistency

  5. Shape the dough into 2” rounds

  6. Check to see the oil is hot and add fritters to the skillet, careful not to overcrowd the pan

  7. Turn occasionally and cook for 6-8m, remove to a wire cake rack fitted over a cookie sheet with sides to catch any extra oil.

  8. Serve with the chicken bog or with your favorite dipping sauce