Chicken Bog

1. 1

   Clean fryer.

2. 2

   Put in 5-quart heavy pan.

3. 3

   Cover with water.

4. 4

   Add bacon grease, bouillon cubes, salt and pepper.

5. 5

   Bring to a boil and turn down to medium heat.

6. 6

   Cover and cook until chicken falls from bone.

7. 7

   Remove chicken from broth and cool.

8. 8

   Take chicken off bones. Cut into bite-size pieces.

9. 9

   There should be enough broth to fill half of pot.

10. 10

    (If not, add some warm water.)

11. 11

    Add yellow food coloring for a nice, rich yellow color.

12. 12

    Taste and add more salt and pepper, if needed.

13. 13

    Add chicken and rice.

14. 14

    Cook on medium heat until most of juice has cooked out.

15. 15

    Turn to low heat; cover and cook until rice is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.