Chicken Bog, I believe, is a uniquely Southern dish. Strictly speaking, it isn't really a BBQ dish. But it is soooo good, despite the rather unappetizing name, you have to give it a try. As a matter of fact, it is so popular in this part of South Carolina, that there are more chicken bog contests than either chili cookoffs or BBQ contests.
Chicken bog is supposed to be "peppery". Add more freshly ground black pepper if desired. If using powdered black pepper (you shouldn't!) be careful not to add too much.
The onion soup mix is already quite salty. Be careful about adding extra salt. Table salt is saltier than kosher salt.
Chicken bog should be only slightly moist. Depending upon the brand of rice you use, you may have to add more (or less) stock or cook uncovered for a longer (or shorter) time. Don't overcook!
Servings: 12 to 15 - Time: Approx. 4 Hours
Place whole chicken in large pot with enough water to cover. Simmer on low heat until chicken is "falling off the bone" tender (about 3 hours).
Remove chicken, reserving 8 cups of the stock. Place stock in refrigerator to cool so that fat can be skimmed off surface. (This may be done overnight if desired.)
Pick chicken off bones into bite-sized pieces. Discard skin and bones.
Bring reserved stock to boil. Add onion soup mix and next 4 ingredients. Mix well.
Add chicken and sausage. Stir well.
Add rice, cover and lower heat to simmer. Cook for 30 minutes.
Uncover and simmer an additional 15 minutes or until rice is cooked and all stock has been absorbed.