Chicken Bog a la Phillips

Ok, I admit we lifted the main recipe from Paula Deen, but I think our's is much better and tastier.

Serves: A lot depending on if this is the only thing severed (4-6 servings) or as part of a larger meal (could be 10-12 servings)

• 3 lbs Chicken on the Bone (the bones make the boil better, but you can probably use de-boned too)
• 1.5 lbs Smoked Sausage cut in 1/2 inch Sliced Pieces
• 1/3 cup cooking Sherry (more or less)
• 1 cup Onion Chopped (that's usually 1 large onion or two smaller onions)
• 1/4 cup Butter (1/2 stick)
• 1 1/2 tsp Salt
• 1/2 tsp garlic powder
• 1 1/2 tsp ground black pepper
• 1 tsp ground red pepper
• 2 tsp season-all (or other seasoned salt)
• 3 bay leaves
• 4 cups (32 oz) Chicken Stock
• 4 cups water
• 3 cups raw white rice

Place Sausage, Onion, Butter and Sherry in large stock pot. Cook on medium high until onions are limp and translucent.

Add all seasoning, and bay leaves, then add chicken, chicken stock, and water. Bring to a boil, cover and cook at a low boil for 40 minutes.

Remove the chicken and set aside to cool for a few minutes. Add rice to the stock pot and return to boil, stir well to keep the rice from burning to the bottom and to scrape any seasoning on the bottom. Boil for 10 minutes.

Reduce heat to a simmer, cover the pot and simmer for 15 additional minutes. Be sure not to burn the bottom of the rice.

Pick the meat from the chicken, discard the skin and bones. Shred or otherwise cut up the chicken in large chunks.

Remove the bay leaves from the rice and mix the chicken into the pot.