Chicken Bog

6 c Water

1 tb Salt

1 md Onion; finely chopped

1 3-lb chicken or(3-4 whole ch

1 c Long-grain rice

1/2 lb Smoked sausage; sliced

2 tb Herb seasoning

1 pk "chicken and herb" seasoning

Measure 6 cups of water, salt, onion, and chicken. Boil until tender. (About 1 hour.) Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces. Skim off fat from juices. Measure 3 1/2 cups of this broth into a 6-qt saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and "chicken and herb" seasoning. Cook these ingredients for 30 mins. Let come to a boil and turn to low, keeping covered the entire

time. If rice mixture is too juicy, cook uncovered until desired consistency. Yield: 6 servings