Chicken bog as a dish appears to have originated in the low country of South Carolina around Myrtle Beach. It was the retirement plan for old laying hens (which goes to show that some retirement plans are better than others). It is in between a pilaf and a stew in consistency and was an economical way to feed a crowd. I re-imagined it as a sausage. I used rice to carry the flavor of chicken stock. The rice modifies the texture of the sausage and if the sausage is made into patties, it will form a thin crispy starch layer on the outside when fried. The amount of cooked rice added as a ratio of the overall sausage can be varied according to taste and texture desired.
Chicken Bog Burger
1500 g Chicken meat and fat from 10 chicken thighs
600 g Cooked rice (1 c cooked in 2 c chicken stock)
27 g Kosher salt
4.2 g Finely ground white pepper
4.2 g Powdered bay leaf
7 g Chopped fresh parsley
8 g Chopped fresh chives
Spread the cubed chicken meat on a tray and partially freeze. Mix the chicken with half of the cooked rice, the salt and spices. Grind through a coarse plate if using a sausage grinder or process in small batches if using a food processor. Mix sausage meat with the remaining rice and herbs until uniform. Shape into 2.5 oz. (70 g) patties or into 5 oz. (140 g) burger size patties or stuff into sheep casings. Yield: 4.5 #, or 29 sausage patties at 2.5 oz.
Information about Carolina Gold Rice and other heirloom grains can be found on the Anson Mills website (along with a recipe for chicken bog).
Serving size 5 oz.
Calories 144
Fat 9.4 g
Cholesterol 87 mg
Sodium 858 mg
Protein 20.8 g
A picture of the finished burger can be seen here: https://www.localfoodheroes.com/a-new-era/