- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: So should' I add chicken stock to my gumbo?
Posted on 10/14/14 at 9:34 am to AlxTgr
Posted on 10/14/14 at 9:34 am to AlxTgr
I put raw, bone-in chicken in my gumbo & cook it until tender, so I don't use stock.
If you're using boneless, skinless chicken, you're gonna need some stock to keep it from being flat. In lieu of stock, try water & a little "Better than Boullion".
If you're using boneless, skinless chicken, you're gonna need some stock to keep it from being flat. In lieu of stock, try water & a little "Better than Boullion".
2
Posted on 10/14/14 at 9:42 am to hungryone
quote:
I put raw, bone-in chicken in my gumbo & cook it until tender, so I don't use stock.
This X's eleventeen billion. If you cook a gumbo & add a raw hen (meat on the bone) to your water, roux, & veggies & let that boil a couple of hours, add sausage about an hour before it's done (over boiling sausage can make for weird texture), you will not need to add stock.
Posted on 10/14/14 at 2:40 pm to hungryone
quote:
I put raw, bone-in chicken in my gumbo & cook it until tender, so I don't use stock.
How do you keep the chicken from falling off the bone and leaving a lot of bones, gristle, and skin floating in the pot? I do a fricassee the same way and I always have a problem with that.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News