Don’t demean this classic sportsman’s dish by calling it Chicken and rice. This ain’t chicken-n-rice, and it ain’t chicken bog either! This is the real deal, chicken purlow, and it may be one of the best things you ever put in your mouth! See more recipes on the
Briary River Recipe Page
I am going to give you a small recipe for a five quart cast iron pot. Purlow must be cooked in a cast iron pot
Lodge Logic Dutch Oven, 5qt. (Google Affiliate Ad). If it’s not cooked in cast iron then it is just chicken-n-rice. If you decide to cook purlow once, you will try it again. The more you cook purlow, you will learn that it is a subjective dish. You can substitute any small wild game you like for the chicken. You can cook larger or smaller pots based on how many people you want to feed. And lastly you have to cook it often – the more you cook it the better you get at it. This dish has been called by many spellings it is also often spelled Pilaf, or Pilau.