How to make Wild Wing Cafe Chicken Bog (Catering Menu) | Grand Strand Magazine - Myrtle Beach, SC
Myrtle Beach SC -
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Ingredients
- 1 gallon hot water
- 3 tablespoons chicken base
- 5 pounds bone-in chicken breasts (skin removed)
- 1 medium onion, rough chopped
- 1 tablespoon black pepper
- 2 packs of smoked sausage (14 ounces), sliced
- 2 quarts rice
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