Chicken And Squirrel Bog Purlough Recipe
Servings: 12
Ingredients
- 2 whole chickens
- 1 or possibly more squirrels
- 1 plus c. rice
- 1/2 pound smoked sausage
- Salt and pepper
Directions
- Simmer 1 (or possibly more) squirrel for approximately 2 hrs (don't boil). Add in 2 whole cut-up chickens; boil approximately 1 to 1 1/2 hrs. Remove chicken and squirrel and debone.
- Boil 1/2 lb. smoked sausage 30-45 min (cut up in small pcs). Put meat and 1 c. of broth into pot with fresh water. Add in appropriate amount of rice; stir frequently with lid cracked. Remove to eat in approximately 30 min. Serves 10-15 people.
- Salt and pepper when desired. Works good with gas cooker and iron pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 12 servings | |
| Calories 499 | |
| Calories from Fat 324 | 65% |
| Total Fat 35.98g | 45% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 0.04g | |
| Cholesterol 168mg | 56% |
| Sodium 264mg | 11% |
| Potassium 435mg | 12% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 41.09g | 66% |
