This year is flying by, isn’t it? In just a matter of days the school year will be out, and we will have said our congratulations to the class of 2024. Geez…how did we even get to 2024?!

I’m noticing that the poet/author Chaucer was absolutely right: “Time and tide wait for no man.” Well, it doesn’t wait for any woman either. My first born’ s first born is having his 8th birthday this weekend. I was there when Klace was born (well, I was definitely there when my daughter Kala was born, too) and it is a movie that plays over and over in my memory.  Pictures show me that time has passed. My mind keeps trying to tell me I’m 29. My body says, “Ain’t no way.”

My sister Joy sent me a text message recently regarding a recipe that has been handed down for generations in the Carolinas. We call it “perlo” or “perleau” while some others call it “Chicken Bog” (or pork if that is used). I laughed to myself because it was a staple in our household while growing up, but Joy really didn’t have the patience to watch the cooks. Being the youngest for almost seven years before my sister Natalie took that title for me, I watched our maternal grandmother “Ma Ma” and my mother create many dishes, including perleau. When dating Jimmy, I learned the way to his heart was through his stomach. So, I asked him if he liked perleau. He had absolutely no idea what I was talking about. To quote Shakespeare, “A rose by any other name would smell as sweet.” So, how did I explain it in Georgia or southern terms? “Greasy rice, Jimmy, do you like greasy chicken and rice?” He in fact did. It turned out to be one of Kala’s favorites, too.

Since Jimmy has gone vegan (a huge, missed steak, if you ask me), it is not often that I make perleau now. However, it’s one of those recipes that is like riding a bike…you just don’t forget it and it’s easy to make. Every time I cook it or eat it, I…well, let’s throw some James Taylor lyrics in here for good measure, “I’m going to Carolina in my mind.” Without further ado, let me share this Carolina recipe with you.  Enjoy!

Chicken Perleau (Perlo)

• (Many South Carolinians differentiate “Bog” and “Perlo” with bog having sausage. To make chicken bog, add 1 pound kielbasa or smoked sausage- like Roger Wood- sliced into ½ inch slices to the pot when sauteing the celery and onion. Saute’ until lightly brown.)
• 1 (4 to 5 lb) whole chicken, livers and gizzards removed
• Bay leaf or 1 tsp. Italian seasoning
• ¼ tsp.  garlic powder (optional)
• Salt (to taste, about 2 tsp, divided)
• Water
• 2 ribs celery, chopped
• 1  small Vidalia onion or other white onion, chopped
• 1/4 cup unsalted butter
• *4 cups long grain rice
• ½ tsp. ground black pepper (or to taste)

Directions: Place the chicken in a large stock pot. Add the bay leaf, 1 tsp. salt, and garlic powder. Add enough water to the pot to cover the chicken at least by one inch. Simmer, covered, for 50 minutes to 1 hour or until chicken is done. When chicken is done, remove from broth and set aside to cool slightly, saving broth. Shred chicken when cool enough to touch. Place butter in a Dutch oven. Melt the butter over medium heat. Add celery and onion, saute’ until tender. Add 8 cups of the broth to the Dutch oven, stirring to mix celery and onion. Bring to a rolling boil. Add remaining salt and pepper. Add rice and stir. Add chicken and stir. Cover, reduce heat to a simmer and cook for 20 minutes or until rice is tender and most of the liquid is absorbed, trying to not lift the cover during the first 15 minutes.  When done, add additional salt and pepper to taste. (Some people like to add Texas Pete to this when eating, so serve with a bit of that for those that want some heat!) *Cheaters method on the rice…sometimes I use Minute Rice because that has a less cooking time. Add additional broth by slowly stirring in if needed to make it moist. For a creamier “chicken and rice”, you can add one can of cream of chicken soup at the last stage. ** Pork loin or pork chops can be substituted for chicken, and that’s how we ate it most of the time. Boil the pork in the same manner, but make sure you do not remove fat. Add about 1 cup of chicken broth to the pork broth if needed.