Chicken Bog I

Ingredients

• 1 fat hen
• 1 small onion
• 1 small green bell pepper
• 2 lb uncooked long grain white rice
• ¼ lb bacon
• to taste salt
• to taste black pepper

Steps

1. Put the chicken in a heavy aluminum pot and cover with hot water.
2. Be sure there is enough water so that there will be at least 6 cups of broth after cooking the chicken.
3. Bring to a boil.
4. Then reduce heat, cover, and simmer until the chicken is very tender (an hour or more).
5. While the chicken is cooking, put 4 cups of rice into a bowl, cover with cold water, and let soak.
6. When the chicken is very tender, remove the pot from the stove and let cool until the chicken can be handled.
7. Take the chicken from the pot and pull the meat from the bones in large pieces.
8. Do not cut it up.
9. Discard any fat-heavy skin.
10. Pour the broth from the pot into a bowl.
11. If the chicken was very fat and the broth is very fatty, pour off about 1 cup of fat from the broth.
12. Wash the pot.
13. Then put the bacon in the pot and cook slowly until the bacon is crisp.
14. Take the bacon from the pot and drain.
15. Leave the bacon grease in the pot.
16. Put in the chopped onion and green pepper.
17. Brown slightly.
18. Add 6 cups chicken broth to the pot.
19. Season to taste with salt and pepper (at least a tablespoon of each — use a heavy hand since the rice will absorb salt).
20. Increase heat and bring the broth to a boil.
21. Put the chicken in the pot.
22. Drain the rice.
23. Put the rice in the pot.
24. Add a stick of butter and mix well.
25. Reduce heat, cover with a lid, and simmer very slowly for about an hour.
26. To avoid gooey rice, avoid stirring.
27. When the rice is tender and has absorbed the liquids, remove from the stove.
28. Serve hot.
29. You can crumble bacon for a topping, according to taste.