Never heard of chicken bog? It's a traditional South Carolina dish made from chicken, sausage, onion, and rice—the whole thing a bit soggy and stewy (hence the "bog"). This version is a souped up one, with chicken that's browned, braised, and served alongside risotto rather than plain white rice. And it comes connected to an amazing couple in Georgia and the story of their farm, a true labor of love. Read it below...
The story, which ran in The New York Times Magazine this past weekend, is about Tim and Liz Young, who gave up jobs in Atlanta to buy Nature's Harmony Farm in Elberton, Georgia. The couple transformed the land without pesticides (using natural nourishment from cows, pigs, sheep, and chickens instead) and began raising and selling meat to local markets.
It's a great story about the people who make sacrifices (and not much money at all) so that we can have chickens that taste chickeny (as Julia Child would say). The Youngs do what they do because it's right—and rewarding in a way so many jobs aren't.
• Read the article: American Pastoral, from The New York Times
As for the chicken bog, it is ideally made with a Poulet Rouge chicken, which is killed at 84 days instead of 40 and has a firmer flesh, but we're sure any good chicken from a local farmer would work just fine.
• Get the recipe: Chicken Bog with Middlins Risotto
Does anyone else make traditional chicken bog at home?
Related: Weekend Day Trip: Drumlin Farm
Image: Tony Cenicola for The New York Times