Chicken Bog

6 cup (8 fl oz) Water, tap
1 tbsp Salt
96 oz Tyson Whole Roasted Chicken
1 cup Brown Rice, long grain
12 oz Smoked sausage
2 tsp Knorr Chicken Bouillon

Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite-size pieces. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, and then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium-low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Serving Size: 10 servings or more

Number of Servings: 10

Recipe submitted by SparkPeople user GMDELGADO1.