Chicken Bog

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

½ cup (1 stick) salted butter

1 cup chopped onion

½ cup chopped celery

1 large whole chicken, gizzards removed (about 5 ½ to 6 lbs.)

13 ounces kielbasa (or other smoked sausage), cut into ½ -inch thick rounds

2 teaspoons seasoned salt (such as Lawry’s brand)

½ teaspoon black pepper, or more to taste

1 tablespoon fresh thyme leaves (or about ½ teaspoon dried thyme)

1 bay leaf

2 ½ cups long-grain white rice

Optional garnish: chopped fresh parsley

Directions at theseasonedmom.com

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