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Chicken stew
Posted on 1/3/13 at 10:50 pm
Posted on 1/3/13 at 10:50 pm
One of my coworkers mentioned that her great aunt makes a fried chicken stew.. I was like WTH? She said her uncle forgot to pick up the chicken on his way home.... When he got some.. She said that's fine I have some leftover Popeyes in fridge... Used the skin and all... Now her family swears by it... Wanna try just to see... Thoughts?
5
Posted on 1/3/13 at 11:12 pm to MrsWiggles
quote:
Thoughts?
Not too far off.
Paul Prudomme makes his gumbo by first frying chicken, then using the left-over oil to make the roux-Gris Gris does this too.
I have heard that Piccadilly uses the left over fried chicken in their gumbo.
Both chicken stew and gumbo were made with skin and bones back in the day. You browned the meat, made the roux in the drippings, added the veggies, added water, then dropped the chicken pieces back in to simmer. It was served bones, skin, and all.
Give it a try and let us know.
This post was edited on 1/3/13 at 11:15 pm
Posted on 1/3/13 at 11:56 pm to Btrtigerfan
quote:
Both chicken stew and gumbo were made with skin and bones back in the day. You browned the meat, made the roux in the drippings, added the veggies, added water, then dropped the chicken pieces back in to simmer. It was served bones, skin, and all.
I've had fried turkey gumbo after tailgating, but never chicken
And what do you mean back in the day?? Who makes chicken stew or chicken and sausage gumbo without the bones and skin?
Posted on 1/4/13 at 12:19 am to MrsWiggles
I've made Prudhomme's chicken étouffée several times. He uses the same method as he does for his gumbo in frying the chicken and using the oil for a roux. I don't use the poultry seasoning as the original recipe has the various spices listed. You can probably google and find the original recipe. I use skinless chicken. Sometimes I take it off the bone and cut it into bite size pieces because its easier to eat.
This post was edited on 1/4/13 at 12:23 am
Posted on 1/4/13 at 7:33 am to MrsWiggles
The fried skin which is coated in flour will act as a roux/thickener for the liquid of the stew and a seasoning ingredient with the seasoning within it.
Posted on 1/4/13 at 8:05 am to MrsWiggles
I've made fried chicken gumbo for years. Good stuff.
Posted on 1/4/13 at 10:28 am to CITWTT
quote:
The fried skin which is coated in flour will act as a roux/thickener for the liquid of the stew and a seasoning ingredient with the seasoning within it.
Works the same way with frying the skinless. I've done it both ways. I prefer not dealing with the skin and the grease it imparts into the dish, plus once it's added to the dish, it's a limp mess. It's delicious without the skin.
Posted on 1/4/13 at 10:34 am to MrsWiggles
you had me at
quote:
leftover Popeyes
Posted on 1/4/13 at 10:39 am to Gris Gris
quote:
I prefer not dealing with the skin and the grease it imparts into the dish, plus once it's added to the dish, it's a limp mess.
what if you put half the popeyes skin in a processor and pureed it and used it to make the roux? too much still or just more work than necessary?
Posted on 1/4/13 at 10:48 am to Tommy Patel
quote:
what if you put half the popeyes skin in a processor and pureed it and used it to make the roux? too much still or just more work than necessary?
I wouldn't use Popeye's, myself. I've had gumbo someone made with the Popeye's and it wasn't very good. Had skin pieces floating around in it.
One main point of frying the chicken is to use the OIL to make the roux, not the chicken skin. I think you could burn the cooked skin, processed or not because the flour is already cooked on that. The skin parts would float to the top of the gumbo with the other fat, I would assume, allowing you to remove it before serving. Theoretically, you could remove the skin from the Popeye's chicken and put it all into your stock, simmer and let the flour part dissolve as much as it will and remove the skin before adding the roux to the stock, along with the meats etc... That actually might work out better if using fried chicken with skin on it.
Sometimes, I get pieces of Popeye's chicken in which the batter is too thick and it's that gummy mess. I would make certain you're not adding that to anything at all. Or, rather than Popeyes, select a fried chicken without such a heavy batter. Paul Prudhomme's chicken is seasoned flour only. No batter. I think that makes a difference and is one reason why I didn't care for the gumbo made with Popeye's fried chicken.
This post was edited on 1/4/13 at 10:51 am
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