Paula Deen's Chicken Bog, by Luin   We love Paula's chicken bog recipe (chicken and rice) so much that we had to rework it into a crock pot favorite. Here is the original recipe and Luins tip for the crock pot     1 (3-pound) chicken, quartered 1 pound smoked link sausage 1 cup chopped onion 1/2 cup (1 stick) butter 2 teaspoons Seasoned Salt (recommended: Lawry's) 2 teaspoons House Seasoning, recipe follows 1 teaspoon ground red pepper 1 teaspoon ground black pepper 3 bay leaves 8 cups water 3 cups raw white rice           Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.     House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder   Mix ingredients together and store in an airtight container for up to 6 months.   CROCK POT Put everything but the rice in the crock pot, cook for 4 hours. Remove chicken, and bay leaves, add rice. Pick chicken off bone and put crock pot. Cook for another 30 minutes until rice is done. Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005