Horry County Chicken Bog

• 1 large fryer or hen, cut up
• 1 lb. smoked Hillshire beef sausage, cut in 1/4 to 1/2-inch slices
• 1 ham hock or leftover ham bone (optional)
• 2 c. Uncle Ben's converted rice (not instant)
• 2 Tbsp. salt (approximately)
• 1 Tbsp. pepper
• 1 large onion, chopped

1. Place cut up chicken, ham hock, salt, pepper and onion in large pot with 5 1/2 cups of water.
2. Cook until well done.
3. Drain chicken broth; set aside.
4. Remove bones from chicken and ham; cut meat in bite size pieces and put back in pot.
5. Add smoked sausage. Add 5 cups of chicken broth from broth that has been set aside. If you have less than 5 cups, add water to equal 5 cups.
6. Bring to a boil.
7. Taste; add extra salt, if needed.
8. Add 2 cups of rice and stir.
9. Bring to a second boil.
10. Cover pot tightly; turn burner to low and simmer 20 to 30 minutes.
11. Serve with cole slaw, pickles, bread and iced tea.
12. Makes 10 to 12 servings.

sausage, ham hock, uncle ben, salt, pepper, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455504 (may not work)