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Chicken bog


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The epitome of American "slow food". I've never been able to find Carolina Gold rice in a store, so I finally have resorted to ordering online.

This recipe gets more and more nutballs as it goes along. Basically you start by making homemade chicken stock from the bags of wings, backs, and bones you have in your freezer at all times. Then you poach a chicken in the stock. Then you pick the meat off the chicken, and return the bones to the stock while you reduce it down a bit.

The only excuse for this madness is that the finished dish is going to stand or fall on the excellence of the stock -- so you may as well go the distance. Note that generally I am not a fan of garlic or too many onions in stock, but I'm provisionally trusting the recipe for this particular purpose.

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