re: So should' I add chicken stock to my gumbo?

quote:

---

I prefer to roast a whole chicken, then make stock, then add that stock to the gumbo. Extra steps, sure, but the roasting imparts better flavor to the stock vs. raw bones, IMO.

---

This is the best way to make any stock. Add any old vegetable peelings, cuttings, wilted and reduce, reduce and reduce. I keep small containers and ice cubes of stock.

However if needed in a pinch commercial stock or Better than Bouillion will work just watch the sodium.

Chicken stock is pretty universal/neutral and can be used in most gumbo's even seafood to add a bit of body. It won't make you think you are eating chicken gumbo with shrimp in it. I use it in a lot of applications not calling for chicken.

And good luck finding an old hen. If you do it's like a blind hog finding an acorn. Once in a blue moon.