Lowcountry Chicken Bog

Start by heating water, chicken, onion, and salt in a large pot over medium heat. Gradually increase the heat to bring the mixture to a rolling boil. Once boiling, decrease the heat and cover the pot, allowing it to simmer for approximately 1 hour or until the chicken is no longer pink at the bone and the juices run clear. To verify doneness, insert an instant-read thermometer into the thickest part of the thigh, near the bone, and check that it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

Next, transfer the cooked chicken to a cutting board and let it rest for 10 to 15 minutes. Carefully skim off any excess fat from the cooking liquid, then measure out 3 1/2 cups of it. Pour this amount into a 6-quart saucepan and discard the remaining liquid.

Remove the cooked chicken skin and bones, then chop the meat into bite-sized pieces. Combine these pieces with the cooking liquid in the saucepan, along with some sausage, rice, Italian seasoning, and bouillon. Place the saucepan over medium-low heat and cook for 30 minutes.

After 30 minutes, reduce the heat to low and cover the saucepan. Periodically stir the mixture until it reaches your desired consistency, which may take anywhere from 10 to 20 minutes longer.