NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Pop-Pop's Chicken Bog or "Perlow"
Fry and drain about 4 pounds of breakfast link sausage. Cut into ½-inch long pieces when cool.
Add to big pot:
Simmer everything for about 1 hour, then let cool and refrigerate overnight. When cold, skim off the fat, and remove the chicken and sausage pieces. Remove skin from chicken, de-bone, and cut up into small pieces.
Measure the remaining liquid (it will be like thin Jell-O). Add canned chicken broth to make 5 cups total liquid (it will probably take about 2 cans of broth). Put chicken and sausage back into broth pot. Heat up to a simmer, then add 2 cups rice and cook about 45 minutes to 1 hour until rice soaks up all the liquid.
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