Chicken bog

Chicken bog is a pilaf dish made of rice and chicken. It can include onion, spices, and sometimes sausage. A whole chicken is boiled until tender (with the sausage, onion, and spices, if included), then the rice is added and cooked until it absorbs all the liquid. Cooks often pick the bones and other inedible parts out of the pot and discard them before adding the rice to the meat and other ingredients. It is called Chicken "bog" because the chicken gets bogged down in the rice.

Loris, South Carolina celebrates an annual festival called the "Loris Bog-Off". Chicken bog is made different ways in different places, but it is perhaps found most often in the Pee Dee and Lowcountry regions of South Carolina.^[1] Rice was one of the early, major crops of low country South Carolina and much like the paella of Spain, this pilaf dish features local proteins reflective of its source culture. Chicken is a mainstay protein ingredient in all chicken bog recipes, with sausage sometimes added. Often cooked originally in a Dutch oven outdoors, there is evidence demonstrating that chicken bog was prepared outdoors in local mid 20th century family funerary rituals indicating deep cultural significance. "The Amos Turner line settled around Lynches Creek, an area what is now Hanna in Florence County. Amos was a riverboat captain and probably had the following brothers: Benjamin, Elias and George. Amos and Benjamin Turner were known to live in the same general area near the west side of Lynches Creek; I don't know about Elias or George. Some of theses men's descendants are buried at the Mt. Zion and Beulah Baptist Churches of Pamplico. All of these had families which mainly populated themselves west of the Pee Dee River. A little Contemporary History: In the late 1950s and early 1960s, some in the Turner family use to go to Hannah to clean the family cemetary. C. Medlin remembers it this way: 'While the males cleaned up the grounds, the Turner women would cook chicken bog like only sandlapper women can do. I still remember that rice cooked in chicken and black pepper.' ", according to the official S.C. Turner family website. Today, the Cain family, (who married into the Turner family) has owed and operated Cain BBQ in Florence, S.C. since 1950 and still serves this family recipe to the public.^[2]

Origin of name[]

The name is believed to come from the "wetness" of the dish but some say it might be because the area where it is popular is very "boggy."^[3]

See also[]

• List of chicken dishes
• List of sausage dishes
• Lowcountry cuisine

References[]

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