Welcome to Myrtle Manor Chicken Bog Recipes

posted: 04/16/13
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More RecipesJeanna with a J's Recipe, Chelsey's Recipe , Anne's Recipe, Shellie's Recipe, Amanda's Recipe

Chicken bog is a spiced up, country-style version of chicken and rice. Myrtle Manor residents Gina, Jeana with a 'J', Chelsey, Anne, Shellie and Amanda shared their best chicken bog recipes so you can pick your favorite and try this dish at home. It might be time to have your own Bog-Off!

Gina's Chicken Bog


Whole chicken cut up

Package of breast with rib meat (2-3 pieces)

2 pounds bulk roll sausage (mild)

2 pounds country style sausage

8 cubes chicken bouillon

Small sweet onion

Salt and pepper



1. Place chicken in pot. Cover with water (about 12 cups). Add bouillon and bring to a boil. Add salt and pepper to taste.

2. Boil 1-2 hours until chicken is almost falling off the bone.

3. While chicken is boiling, dice up country style sausage and onion and pan fry. Pour into dish and set aside. (Tip: Remove the onion if children don't like it, they will never know it was there.)

4. Brown bulk sausage, separating it like ground beef.

5. Take chicken out of pot and remove from the bone.

6. Measure broth and taste. Add salt and pepper to taste.

7. Return broth to your big pot. Add chicken, both sausages with half the sausage fat and return to the burner. Bring to a boil.

8. Add rice according to your measured broth. (I use Mahatma rice, which is 2 cups broth to 1 cup rice.)

9. Stir from the bottom and bring to a second boil.

10. Put your lid on the pot; turn on low and let cook for 20-30 minutes.

Best bog you will ever eat!

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1 rotisserie chicken, picked apart

Beef sausage cut in pieces

Large onion chopped fine

8 cups chick broth


1. Brown onion and sausage

2. Add salt, pepper and lots of sage to sausage while browning (scrape drippings into the mix)

3. Put sausage and onion mix in pot with chicken pieces and broth

4. Measure 8 cups of broth

5. Bring to a boil

6. Add 4 cups of rice

7. Cook covered on low for 20 minutes

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Chicken + bog + hot sauce

*Editor's note: Short and sweet (and spicy)!

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Chicken pieces, breasts and thighs/legs

Andouille or smoked sausage

Bulk sausage



Yellow and long-grain white rice

1/2 - 1 teaspoon salt

1/2 teaspoon pepper

Dill, celery, cumin, cilantro to taste

1/2 - 1 teaspoon thyme


Basically, chicken bog is chicken and rice that's been "low-countried"up! The amount of meat and spices used depends on how much chicken bog you want.

1. Boil the dark chicken meat and 2 chicken breasts until done.

2. Pan-fry all sausage, 2 chicken breasts, chopped onion and celery

3. Skim off the fat before cooking the rice. Cook both types of rice together in the stock from the boiled chicken.

4. Add shredded, skinned boiled chicken, chopped pan fried chicken breasts, sausages, onions, celery and spices to the rice as it begins to cook.

Optional: Adding shrimp is always tasty, too!


2 packages of cheesy rice (I made mine in a rice cooker.)

4 baked chicken breasts

2 zucchini

4 shredded carrots

1 head of broccoli


1. After preparing the rice and chicken, layer the rice, chicken, broccoli, carrots, and zucchini in a 13"x5" baking pan.

2. Bake at 350 degrees until the vegetables are tender.

3. Serve warm

Optional: Add shredded cheese in to the mix before baking.

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1 pound chicken on the bone

1 package sausage

4 cups rice

1 stick butter

1 teaspoon salt

1 teaspoon black pepper

1 half bottle Frank's Red Hot Sauce

2 tablespoons chili powder

1 teaspoon onion powder

1 half bottle Texas Pete Hot Sauce

1 pack hot dogs


Cook it up and mix it up!

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