Horry County Chicken Bog - cooking recipe

Ingredients

1 large fryer or hen, cut up
1 lb. smoked Hillshire beef sausage, cut in 1/4 to 1/2-inch slices
1 ham hock or leftover ham bone (optional)
2 c. Uncle Ben's converted rice (not instant)
2 Tbsp. salt (approximately)
1 Tbsp. pepper
1 large onion, chopped

Preparation

Place cut up chicken, ham hock, salt, pepper and onion in large pot with 5 1/2 cups of water.
Cook until well done.
Drain chicken broth; set aside.
Remove bones from chicken and ham; cut meat in bite size pieces and put back in pot.
Add smoked sausage. Add 5 cups of chicken broth from broth that has been set aside. If you have less than 5 cups, add water to equal 5 cups.
Bring to a boil.
Taste; add extra salt, if needed.
Add 2 cups of rice and stir.
Bring to a second boil.
Cover pot tightly; turn burner to low and simmer 20 to 30 minutes.
Serve with cole slaw, pickles, bread and iced tea.
Makes 10 to 12 servings.