NORTH CAROLINA CHICKEN BOG

A chicken bog is not a bit of fun unless you have a couple of families or the equivalent in friends to participate. This recipe will serve from 10 to 12 generously.

2 large fryers - cut up
2 large onions - peeled, halved and sliced thin
1 teaspoon poultry seasoning
1 pound lean smoked sausage - cut into 1/4 inch wheels
Water
4 cups long grain white rice
Salt and black pepper to taste

Place cut up chicken and onion in a large pot (canning pot variety) and cover with water. Add smoked sausage.  Allow to cook gently until the meat is very tender.

Separate chicken from broth. Remove all bones and skin. Skim fat from broth.

Return chicken to broth which still contains the smoked sausage. Add water to broth sufficient to cook rice (approximately 7 cups) and return to a boil.

Add rice and lower heat to a bare simmer and cover. Allow to cook for approximately 18 to 20 minutes or until rice is done.

While rice cooks, fry up some crispy corn fritters.

Pass out the bowls and have your favorite hot pepper sauce handy for the adventurous.