Barefoot Bistro’s Chicken Bog

CHICKEN BOG

1 gallon hot Water

2 TBSP Chicken Base

5 lbs bone in Chicken Breasts (skin removed)

BOIL UNTIL DONE

remove Chicken, cool, debone

Remeasure liquid (add water if necessary) to equal 1 gallon

Place on stove. Rough chop med Onion and boil in the Water

Add 1 more TBSP Chicken Base, 1 TBSP Black Pepper

Slice 2 packs (14 oz) Smoked Sausage & add to water

Add chopped Chicken to water & bring to a rolling boil.

Add 2 qts. Rice and bring back to a rolling boil. Immediately turn off heat and cover. Do not stir. Let it sit 30 – 40 minutes and it’s done!

FIRECRACKER MEATBALLS

2 lbs. Ground Chicken or Turkey

4 tsp. Minced Garlic

1 1/2 tsp Salt

1 tsp Pepper

2 Eggs

1 cup Panko

1/2 tsp Paprika

1 tsp Onion Powder

Mix together and form balls (about 3 TBSP per ball)

Bake on 375 on parchment paper about 8 – 11 minutes

SAUCE

1/2 cup Hot Sauce

1 cup Lt. Brown Sugar

2 TBSP Apple Cider Vinegar

1/4 tsp Salt

1/4 – 1/2 tsp Red Pepper Flakes

Simmer about 10 minutes

Dip or brush meatballs in sauce and return to oven 2 – 3 minutes.