Page 17 - Lachicotte 2020

Perlo Chicken Bog Instructions

Serves 6-8 people. Serves 6-8 people. Make the stock: Remove gizzards and rinse the whole chicken
Ingredients Ingredients inside and out. Peel and slice two onions. When slicing the onions,
cut a grid into the onion from the top but stop short of the bottom
Stock Stock so the onion remains whole. Slice carrots and celery on an angle
2 pounds medium-sized (not large) shrimp, with 1 (3-4 pound) whole chicken into large pieces. Peel and crush garlic cloves. Chop fresh herbs.
shells (and heads if possible) 2 onions Prepare 2 tablespoons of salt and 1 tablespoon of pepper. Place
2 bay leaves 4 whole carrots all the ingredients, starting with the chicken, in a large pot (such
1 onion, chopped 4 celery stalks as a 13¼ quart Dutch oven). Pour in enough water to cover the
1 large carrot, chopped 4 cloves of garlic entire chicken.
2 celery stalks, chopped 1 tablespoon of fresh cut basil Bring to a boil and cook until the chicken is tender, usually about
Perlo 2 tablespoons of fresh oregano one hour. Remove the chicken and set it aside to cool. Remove all
¼ pound thick-cut bacon 1 tablespoon of fresh rosemary the large pieces of carrot, celery, onion and garlic to save and use
2 cups chopped white or yellow onion 1 tablespoon of fresh thyme otherwise or discard.
2 cups chopped celery stalks 2 tablespoons of salt Make the Bog: Remove the skin and bones from the chicken.
1 red or yellow bell pepper, diced 1 tablespoon of ground black pepper Chop or shred the chicken into bite-size pieces. Place chicken
2 large garlic cloves, minced Bog pieces, rice (Carolina Gold recommended), sliced sausage, butter
2½ cups rice 6-8 cups of water and dried Italian-style seasoning in the pot full of chicken stock.
½ cup white wine 2 cups of white rice Cook together and let come to a boil, reduce heat and cover. Cook
1 14.5-ounce can fire-roasted tomatoes 1 pound of smoked sausage of choice for 20-30 minutes until the rice is tender. Stir often while cooking.
½ teaspoon crushed red pepper ½ cup melted butter If you prefer less moisture in your chicken bog, cook uncovered
⅛ cup chopped parsley 2 tablespoons of dry Italian-style seasoning on medium-low heat until it reaches the desired consistency.
3
Black pepper to taste Pulled or chopped chicken pieces from
Instructions the whole cooked chicken
Peel the shrimp and put shrimp and the shells (and heads
if you want) into a pot with the bay leaves, onion, celery and
carrot. Cover with 7 cups of water and bring to a simmer.
Simmer gently for 30 minutes while you chop everything else
for the perlo.
As the stock simmers, slowly fry the bacon in a large, heavy
pot, such as a Dutch oven. When it is crispy, remove the bacon,
chop it roughly and set it aside.
Sauté the 2 cups chopped onion, 2 cups chopped celery and
the diced bell pepper in the bacon fat until soft but not browned.
Add the garlic and rice and cook, stirring frequently, for 3
minutes, until the rice turns translucent.
Add the white wine, tomatoes and crushed red pepper to the pot
and stir well.
Put a paper towel into the bottom of a fine-meshed strainer.
Ladle two or three ladles of the shrimp stock through this
strainer into the rice pot. Stir well. Cook, stirring often, until the
liquid absorbs completely. Repeat this process until the rice
is tender.
Add one more ladle of shrimp stock to the pot, along with the
shrimp and the parsley. Mix to combine, cover the pot and turn
the heat to its lowest setting. Let the shrimp cook for 5 minutes,
then add the bacon and black pepper, stir well and serve.

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