Sharon, this is a regional thing. I wrote up MY version, but it is really not as authentic as it should be. Here's mine:
* Exported from MasterCook *
Chicken Bog
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water -- enough to cover the chicken
2 tablespoons salt
2 medium onions -- chopped
2 stalks celery -- chopped
4 large carrots -- peeled and sliced
5 pounds stewing chicken
3 cups long-grain white rice
1 pound smoked sausage -- sliced
Place water and salt in a large pot. Add chicken and bring all to a boil. Lower heat and cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Pour off broth and allow it to cool. Clean the pot.
Remove skin and bones from the chicken, leaving the meat in large pieces.
Using the clean pot, fry the sausage in a small amout of oil for 3-5 minutes. Then add onions and carrots. Cook until onions become translucent.
Meanwhile, skim the fat from the chicken broth. Add 6 cups of the chicken broth to the sausage mixture. Reserve remaining broth. Bring this to a boil.
Add rice and chicken to the pot.
When the mixture comes back to a boil, lower the heat to low and cover. Cook all together for 20 to 30 minutes or until rice is cooked and all the liquid has been absorbed. Avoid stirring too often, as this will cause the rice to get sticky. There should be no liquid remaining. If mixture gets too thick, add some of the reserved broth to keep rice from sticking to the bottom of the pot.
Description:
"This recipe is a Southern tradition, usually served outside with collard greens and fried corn bread. It should have the consistency of a rice pilaf."
Cuisine:
"Southern"
Here's a link to a more authentic recipe: (and she's right...I have been to chicken bogs where the bones were left in the pot. Daddy always asked which way they preferred serving it before he catered an event. I always asked which way it was being served before I'd commit to go. I HATED having to pick through the rice for bones! But purists prefer leaving the bones in.)
Chicken Bog