Carolina Chicken Bog Recipe (2024)

The mustard addition at the end took this from being a dish that needed a little something (along with a little acid) to, unfortunately, Dijon stew. If you make this, I suggest you add the mustard a bit at a time until you get to the flavor you want; I wish I had.

Chicken blood in the livers and hearts can detract from the flavor of the dish. Brining beforehand will draw off the blood.. Use 2 zip lock bags, one for the livers and one for the hearts. Put the meats in each bag with 2 T salt in 2 cups of water for at least an hour. Overnight will be even better. Then drain and rinse before cooking.

I must agree with Sean and go even further: having tasted the stew at the end, I found that it didn't need mustard at all. I even tested a small portion. Mustard is too prominent in this well-incorporated, otherwise perfect and very Southern dish. Also you must make sure to let the vinegar cook a bit, or you will taste that, too.Otherwise, my family loved the end product, even with a few small substitutions, as the times demand.

If we don't use the organ meat (don't @ me), does that significantlty detract from the bog? Because if it's key, I'm moving on. I'll hang up and take my answer off the air.

A winner. Totally different.

Did some research on the Bog, went off the recipe with no regrets. Cook EVERYTHING in one pot, add toasted mixed peppercorns, and Smoked Paprika. The roux, mustard, and vinegar is usually found in this dish and does not seem to be needed. Saute spices, add extra stock and simmer the chicken, then remove to chop or dice. In the meantime add the rice to the pot, it will create a flavor bomb. Tonight I am adding smoked turkey tails. This is low country cuisine with a little pop.

I can see this being a signature dish where everyone begs to know what is that wonderful and unique flavor.

If this recipe had okra in it, it would be akin to gumbo. I thought 1/2 cup of Dijon was about right, otherwise, the stew was very tomato-ey. Next time, I might ramp up the acid a little.Chopping all those gizzards, meat, and veggies was tedious. I only used about half as many vegetables as the recipe listed, and I still ended up with enough bog to feed an army. I replaced the chopped chicken at the end with ground turkey, and cut the livers in smaller pieces. The livers were...interesting.

I am gathered in Charleston, SC with my native Charleston coworkers and we have never seen Chicken Bog that looks anything like this. This is not the traditional Lowcountry dish.

Made this for two with only chicken thighs for meat - so good! I was wishing I had bacon, but it was still yummy.

I’m curious about a more authentic recipe, given the comments that this misses the mark for low country locals?

I agree with M123, this may be delicious, but it is not a traditional low-country bog. Chicken bog can vary widely across the Carolinas, but its origins are the same: the perloos of West Africa. This is a cultural miss worth noting in this age of culinary misappropriation.

I am gathered in Charleston, SC with my native Charleston coworkers and we have never seen Chicken Bog that looks anything like this. This is not the traditional Lowcountry dish.

DELICIOUS! I omitted gizzards and livers. I used almost 2 lbs chopped chicken thighs, 12 oz. chopped bacon ends and pieces, and 12 oz. sliced chicken sausage (spinach and feta flavored variety). I also omitted bell peppers (my household's digestion is not a fan) and halved the onions (2 instead of 4). I was skeptical of the 1/4 cup Dijon mustard at the end--DON'T SKIP IT! It's what takes this dish from really good to wow--my whole kitchen smelled like Carolina BBQ at the end! Enjoy!

Most chickens do not come with giblets anymore. Where to get that?

If we don't use the organ meat (don't @ me), does that significantlty detract from the bog? Because if it's key, I'm moving on. I'll hang up and take my answer off the air.

Did some research on the Bog, went off the recipe with no regrets. Cook EVERYTHING in one pot, add toasted mixed peppercorns, and Smoked Paprika. The roux, mustard, and vinegar is usually found in this dish and does not seem to be needed. Saute spices, add extra stock and simmer the chicken, then remove to chop or dice. In the meantime add the rice to the pot, it will create a flavor bomb. Tonight I am adding smoked turkey tails. This is low country cuisine with a little pop.

Chicken blood in the livers and hearts can detract from the flavor of the dish. Brining beforehand will draw off the blood.. Use 2 zip lock bags, one for the livers and one for the hearts. Put the meats in each bag with 2 T salt in 2 cups of water for at least an hour. Overnight will be even better. Then drain and rinse before cooking.

Made this for two with only chicken thighs for meat - so good! I was wishing I had bacon, but it was still yummy.

Oh my gosh! This is fantastic. North Carolina’s answer to Paella or jambalaya

Used pequillo peppers and a jalapeno to clean out the fridge. Went with double the red pepper flakes and added the vinegar and dijon 5 minutes before taking it off the heat. The flavours were nicely blended and I really enjoyed it. I'll cut the dijon in half next time, but stick with the heat and smoke from the peppers. I can't comment on whether it's Carolinian or not, but it seems like one of those dishes whee everyone will have a different version. Whatever it is, it tasted great.

I must agree with Sean and go even further: having tasted the stew at the end, I found that it didn't need mustard at all. I even tested a small portion. Mustard is too prominent in this well-incorporated, otherwise perfect and very Southern dish. Also you must make sure to let the vinegar cook a bit, or you will taste that, too.Otherwise, my family loved the end product, even with a few small substitutions, as the times demand.

Sam,when do the sausages go in....or can you pick your through them while drinking the rest of the bottle of red?I really do like your editorial style, it is generous, warm and inclusive. Thanks.Stuart.

If this recipe had okra in it, it would be akin to gumbo. I thought 1/2 cup of Dijon was about right, otherwise, the stew was very tomato-ey. Next time, I might ramp up the acid a little.Chopping all those gizzards, meat, and veggies was tedious. I only used about half as many vegetables as the recipe listed, and I still ended up with enough bog to feed an army. I replaced the chopped chicken at the end with ground turkey, and cut the livers in smaller pieces. The livers were...interesting.

Liver makes all the difference. Gonna make it a 2nd time. Definitely a keeper. (FYI - this is the epitome of home-cooked. Don't be afraid to substitute here and there)