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CHICKEN AND SQUIRREL BOG PURLOUGH 
2 whole chickens
1 or more squirrels
1 plus c. rice
1/2 lb. smoked sausage
Salt and pepper

Simmer 1 (or more) squirrel for approximately 2 hours (do not boil). Add 2 whole cut-up chickens; boil approximately 1 to 1 1/2 hours. Remove chicken and squirrel and debone.

Boil 1/2 pound smoked sausage 30-45 minutes (cut up in small pieces). Put meat and 1 cup of broth into pot with fresh water. Add appropriate amount of rice; stir frequently with lid cracked. Remove to eat in approximately 30 minutes. Serves 10-15 people.

Salt and pepper when desired. Works good with gas cooker and iron pot.

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