Cookbook:Chicken Bog I

Ingredients

 * 1 ea. (5–6 lb) fat hen
 * 1 small onion (about the size of a lemon or smaller)
 * 1 small green bell pepper, chopped small
 * 1 stick butter (¼ lb), if needed
 * 2 lb uncooked long grain white rice (not instant rice)
 * ¼ lb bacon
 * Salt
 * Black pepper

Procedure

 * 1) Put chicken in heavy aluminum pot and cover with hot water. Be sure there is enough water so that there will be at least 6 cups of broth after cooking chicken. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender (an hour or more).
 * 2) While the chicken is cooking, put 4 cups of rice into a bowl, cover with cold water, and let soak.
 * 3) When chicken is very tender, remove pot from stove and let cool until the chicken can be handled.
 * 4) Take chicken from pot, and pull meat from bones in large pieces; do not cut it up. Discard any fat-heavy skin.
 * 5) Pour broth from pot into a bowl. If chicken was very fat and broth is very fatty, pour off about 1 cup of fat from broth.
 * 6) Wash pot, then put bacon in pot and cook slowly until bacon is crisp.
 * 7) Take bacon from pot and drain; leave bacon grease in pot.
 * 8) Put in chopped onion, green pepper and brown slightly.
 * 9) Add 6 cups chicken broth to pot, and season to taste with salt and pepper (at least a tablespoon of each—use a heavy hand since rice will absorb salt).
 * 10) Increase heat, bring broth to a boil, and put chicken in pot.
 * 11) Drain rice and put rice in pot.
 * 12) Add a stick of butter and mix well. Reduce heat, cover with lid, and simmer very slowly for about an hour. To avoid gooey rice, avoid stirring.
 * 13) When rice is tender and has absorbed the liquids, remove from stove. Serve hot. You can crumble bacon for a topping, according to taste.

Notes, tips, and variations

 * Chicken bog can be kept in refrigerator or frozen and later reheated.