I've made this 4 times so far and this is a good recipe, but I have made a few changes along the way. First, know that a well-flavored stock is the secret to a tasty bog. Second, use chicken thighs instead of a whole chicken. The thighs have a little more fat (which lets face-it....adds more flavor to the stock) they cook a little faster, and they are easier to debone. Dont worry about using exactly 6 cups of water. Just throw the chicken in a stock pot and completely cover the chicken with water... if you want extra stock to save for future recipes use more water. I do add salt,pepper, and onion to the water, but I throw the bouillon cubes in also at this point. You can add additional spices to your tasting ( I use some poultry seasoning) but honestly salt and pepper is all you need. I follow the recipe after this, but I do OMIT the italian seasoning. You don't need it. Not for chicken bog. Oh, I also use a whole lb of sliced sausage. We like our bog extra sausagey. Thanks for the recipe!
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I've made this 4 times so far and this is a good recipe, but I have made a few changes along...