Chicken Bog from a Sustainable Farm in GeorgiaThe New York Times

Never heard of chicken bog? It's a traditional South Carolina dish made from chicken, sausage, onion, and rice—the whole thing a bit soggy and stewy (hence the "bog"). This version is a souped up one, with chicken that's browned, braised, and served alongside risotto rather than plain white rice. And it comes connected to an amazing couple in Georgia and the story of their farm, a true labor of love. Read it below...

The story, which ran in The New York Times Magazine this past weekend, is about Tim and Liz Young, who gave up jobs in Atlanta to buy Nature's Harmony Farm in Elberton, Georgia. The couple transformed the land without pesticides (using natural nourishment from cows, pigs, sheep, and chickens instead) and began raising and selling meat to local markets.

It's a great story about the people who make sacrifices (and not much money at all) so that we can have chickens that taste chickeny (as Julia Child would say). The Youngs do what they do because it's right—and rewarding in a way so many jobs aren't.

• Read the article: American Pastoral, from The New York Times

As for the chicken bog, it is ideally made with a Poulet Rouge chicken, which is killed at 84 days instead of 40 and has a firmer flesh, but we're sure any good chicken from a local farmer would work just fine.

• Get the recipe: Chicken Bog with Middlins Risotto

Does anyone else make traditional chicken bog at home?

Related: Weekend Day Trip: Drumlin Farm

(Image: Tony Cenicola/The New York Times)

I'm partial to the Splendid Table's Chicken Bog, which in turn comes from A Love Affair with Southern Cooking by Jean Anderson. I like it because everything cooks in one pot, including the rice.

posted by dinosara on June 10th 2009 at 9:25am
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i made this last weekend minus the sausage and four tablespoons butter at the end. it was really good! definitely didn't need the extra butter.

posted by sflily on June 10th 2009 at 11:37am
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I made it precisely as directed... but used onions instead of leeks in the risotto. It was a beautiful combination of flavors, and was not difficult.

It was also lovely and rich, so I managed not to stuff myself, even though it was probably the yummiest combo that I have ever cooked.

The best thing is the way the flavors meld... nutty risotto, parmesan, chicken, wine and andouille... divine!

posted by fib on June 11th 2009 at 9:17pm
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