Chicken Bog

Ingredients

• 6 cups water
• 1 whole chicken , 3 pound
• 1 medium onion , chopped
• 1 tablespoon salt
• 3.5 cups chicken broth
• 0.5 pounds smoked sausage of your choice , sliced
• 1 cup long-grain white rice
• 2 tablespoons Italian-style seasoning
• 2 cubess chicken bouillon

Instructions

1. 1

   Gather all ingredients.

2. 2

   Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).

3. 3

   Transfer chicken to a cutting board to cool for 10 to 15 minutes.

4. 4

   Skim and discard fat from cooking liquid. Measure 3 1/2 cups cooking liquid and place into a 6-quart saucepan. Discard remaining cooking liquid.

5. 5

   Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.

6. 6

   Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.