Full Recipe
Author
Alyse Baca | 2021-05-13
Description
It's always the simple family recipes that bring us the most comfort. This recipe for chicken and rice is an homage to Vivian Howard's mother and is featured in her book Deep Run Roots, we can attest that it tastes like a hug in a bowl. Inspired by Scarlett's name, we topped ours with 1 tsp Spicewalla Pink Peppercorns that we toasted in a pan on the stove over medium-high heat for a few minutes until fragrant and then hand crushed in a mortar and pestle.
Also called a "bog" in parts of the South, chicken and rice was a stand-alone meal at my house. Nowadays, I like to serve it with a bright salad of Romaine, thinly sliced celery, herbs like parsley and chives, and a mustard vinaigrette. Mom is fine with it.
Note: Today most people make this with a young chicken from the store. If you were to run across a laying hen past her egg-dropping prime, beg for her and make a pot of chicken and rice. That hen will take up to four hours to “cook to pieces,” but the broth she'll offer up will be well worth the time.
