Chicken Bog

Yields:	6 servings
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Measure 6 cups of water, salt, onion, and chicken.

Boil until tender. (About 1 hour.)

Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces.

Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6-qt saucepan.

Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning.

Cook these ingredients for 30 mins.

Let come to a boil and turn to low, keeping covered the entire time.

If rice mixture is too juicy, cook uncovered until desired consistency.

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I thought this recipe was very good. Everyone really liked the mushroom sauced gravy.