Quote History Quoted:I wouldn't consider it out of this world but glancing at a couple of recipes online, this is basically what mine looks like if I'm making if from scratch. Most of the time if I'm making it I'm using leftover roasted chicken and don't make but a cup (uncooked) of rice as I'm not making that many servings. I use venison sausage if I have any and use fresh ground pepper.
https://southernfoodjunkie.com/chicken-bog-a-traditional-south-carolina-dish/ View Quote
Article has one major failing.
Perlo/Pilau are not the same as chicken bog and the terms are not interchangeable.
I grew up and live in one part of the Pee Dee where chicken pilau is a thing. Every 30+ year old man I knew growing up made almost the same way, though each tasted different.
Bog is nearly the same as pilau, except the rice is mushy and sticky and close to a really thick soup some places I've had it.
I will eat both.
My own is start with salt pork, render fat. use fat to cook chicken peices with skin on, use that fat to cook pork sausage, use all that to cook onion. debone/deskin chicken add to pot with the correct amount of rice (I like jasmin), salt, pepper and chicken stock. bring to boil, cover and reduce for an hour or two. My brother puts his in the oven on low. I leave mine on the stove top for two hours.
8+ qt dutch oven is required.
And crowd to eat it.
serve with white bread, some kind of cabbage slaw, pickled okra/cucumbers and chow chow so everyone gets what they want.