re: Best sausage In Baton Rouge for gumbo?

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If you boil the chicken carcass, you are making broth, not stock.

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I've incorporated your roasted bones into my gumbo stock method and I think it adds richness, but the rest of the carcass adds so much flavor IMO. Reducing it for a couple of hours produces a stock, not a broth. I don't mind skimming some fat while I drink a beer or two.