Reply To: The Random Post Thread (Game Potential)
Your names are as interesting as the foods- your chicken bog is pretty identical to my chicken stoop (stew + soup=stoop) except I am from New England and never picked up on the rice portion of the recipe. I am as likely to add noodles or sliced potatoes as I am a cup or so of rice near the end. Having some liquid left is intentional on my part because I love dipping buttered bread into the broth, especially if it is “too bloody hard” leftover artisan bread with no preservatives. Lets me use up the bread without the guilt of throwing it away. Or the work of smashing it with a hammer into breadcrumbs. I will often get one of those five dollar rotisserie chickens from the supermarket and some carrots and celery to make it. Just strip off the cooked meat, chuck the bones in the water for a 2-4 hour simmer, strain, add meat and veggies and cook till the carrots can be pierced with a fork. Whatever leftover veggies are in the fridge plus frozen peas and corn are likely to be added as well. To make it a “curry” I add a heaping spoonful of curry powder, some sliced apples, raisens and a can of coconut milk if I have it in the pantry.