By Kelly Clark, CHS English Teacher When brainstorming columns for this new community paper, my students and I were looking for opportunities for other classes and the community to participate in the writing of The Roaring Eagle. Adding recipes seemed like an easy fit, and the Chef’s Corner was born. Chef Michaw readily agreed to supply recipes for this column, with potential additional recipes from students coming in later issues. He suggested starting with the recipe below as a nod to CSD’s Mr. Rod Ruth, who would request this from Chef Michaw on occasion. Unfortunately, Chef never had the chance to make it while Mr. Ruth was at CHS. In addition to recipes from the Culinary Arts team at CHS, we would like to share recipes from the community. So, if you’d like to share a favorite recipe or two with us, use the contact below. We will do our best to feature the recipe in a future issue. Contact The Roaring Eagle Chef Michaw’s Chicken Bog By Scott Michaw, CHS Culinary Arts Teacher, and Kelly Clark, CHS English Teacher
As the seasons change and the weather cools, recipes that exude comfort and warmth begin to work their way into weekly dinner rotations. Chicken Bog is one of those familiar Southern recipes that seems to envelop the diner in a warm, comforting hug. If you are familiar with this dish, your family probably has their version of this recipe, handed down from previous generations. According to Chef Michaw, Chicken Bog likely finds its roots in the northeastern region of South Carolina, specifically in Horry County. While variations of this recipe can be traced back to the 1920s, its origins are believed to stretch as far back as the 1700s. Legend says Chicken Bog was a customary dish served following tobacco harvests. It bears a close resemblance to chicken pilau (or pilaf or perlo), although with a distinct characteristic – it's notably juicier, earning it a reputation for its "bogginess." This heightened moisture sets it apart from the drier chicken perlo, more commonly associated with Georgetown County, located just south of Horry County. The name "Chicken Bog" is thought to come from the dish's inherent wetness, while some speculate that it might also be attributed to the notably boggy region of its popularity. I am among the few Southerners who had never heard of Chicken Bog, so I was excited to try this recipe. After consulting with Chef Michaw, I made my broth using skin-on, bone-in chicken for the most flavor. Of course, if I had been making this on a weeknight, I would have pre-cooked my chicken and broth. Don't make the mistake I did and use instant rice. Use rice that has not been partially cooked for the best liquid absorption. Although my first effort turned out a little more soupy than a traditional bog, it was absolutely delicious! Chef Michaw’s tips for a flavorful dish follow the recipe. Chef Michaw’s Chicken Bog, for Mr. Rod Ruth Makes: around 15 servings Prep time: 30 min Cook time: 2 hrs 30 min Ingredients 5 pounds chicken breast 2 pounds onions, medium dice 6 cloves of garlic, minced 3 stalks of celery, small dice 6 quarts of chicken broth or stock 2 pounds of smoked sausage, sliced ¼ inch 2 Tablespoon salt 1 Tablespoon black pepper 2 teaspoons red pepper flakes 2 teaspoons dried thyme 1 Tablespoon, paprika 1 stick butter (1/2 cup) 3 cups white rice Directions 1. Sauté onions and celery in a large stock pot or Dutch oven. 2. Add garlic and sauté. Do not burn. 3. Add chicken, salt, paprika, and thyme to the pot and bring to a slow simmer. Once broth is bubbling, reduce heat to low and cook, covered, for 2-3 hours or until meat is very tender. 4. Remove chicken from the broth. Once cool enough to handle, pull or shred the chicken into bite-sized pieces. 5. Return chicken and sliced sausage to the pot. 6. Add remaining ingredients to the pot and bring back to a simmer. Stirring often. 7. Cook until the rice is tender; stir often to ensure the rice does not stick to the bottom of the pot. 8. Re-season as necessary. Let rest for about 10 minutes. 9. Enjoy as is or with your favorite hot sauce and some delicious cornbread. Notes: · You can use other cuts of chicken; just ensure that it cooks long enough to be fall-off-the-bone tender. · Other sausages can be used. Kielbasa and andouille are also great choices. · Fresh ingredients are best for this dish.
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