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Chicken Bog

6 cups water
1 tablespoon salt
1 medium onion, finely chopped
1 3-lb chicken or (3-4 whole chicken)
1 cup long-grain rice
1/2 pound smoked sausage, sliced
2 tablespoons herb seasoning
1 package "chicken and herb" seasoning

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. Yield: 6
servings

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