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.
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
Once chicken has cooled, pick the meat off the bone into bite sized pieces and set aside
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.
Add in rice and toast in the hot butter with the sausage, stir as you toast, for about 3 minutes
Add in 6 Cups of the reserved broth and bring to a boil, once boiled, reduce to simmer
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.
Serve with fresh black pepper and the traditional white bread or see optional vegetable fritter below
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
Place vegetables in a salad spinner and spin to dry out; or pat dry with a towel.
Heat oil to medium high in a large cast iron skillet
Add vegetables to a bowl with 1 egg and enough breader to form a wet dough consistency
Shape the dough into 2” rounds
Check to see the oil is hot and add fritters to the skillet, careful not to overcrowd the pan
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.
Serve with the chicken bog or with your favorite dipping sauce