Cookin’ with the Chronicle

The ladies of the St. Al-ban’s Episcopal Church Altar Guild have done it again. They served Rose Wilkins’ world famous chicken bog at the Lexington church on Park Road Friday night to raise money for local causes. If you are unfamiliar with this popular Southern dish, it is a cousin of Chicken Pilau or Perlou, combining juicy, flavorful chicken with rice, onions, bell pepper and crisp bacon.  The Altar Guild served its chicken bog with Hudson’s Smokehouse cole slaw and dinner rolls. It is easy to make for big families or large crowds.

Rose Wilkins’ World Famous Chicken Bog

1 5- to 6- lb. hen 1 small onion chopped 1 bell pepper chopped 6 cups chicken stock 4 cups long grain rice (don’t use instant rice) ¼ lb bacon crumbled 1 tbsp salt and pepper

Boil chicken on high heat in large covered pot with enough water to cover bird. While chicken cooks, finely chop onion and bell pepper and fry bacon crisp. When chicken is tender, remove from pot and let cool.  Pull chicken off bones. Remove water from pot and add chicken broth, onion and bell pepper. Bring broth to a boil.  Add pulled chicken pieces and rice, stir well, cover and turn down heat and simmer for an hour. When rice is tender, the bog is done. Serve with crumbled bacon.

Next week: Holly Vaucher’s  Hot Corn Dip