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Smoked Chicken in Gumbo
Posted on 12/17/20 at 11:40 am
Posted on 12/17/20 at 11:40 am
What’s your go to methods? Last time I did a gumbo I smoked a whole chicken the night before and let it cool off before putting it in the refrigerator overnight. Next morning I deboned an cooked my gumbo. I added the chicken for the last hour to two hours approximately. While the flavor was good the chicken was dry. Did I screw up smoking the chicken the night before?
11
Posted on 12/17/20 at 11:43 am to RaginCajun87
Smoked turkey gumbo is my family's favorite. Don't see how smoking it the night before makes any difference... every smoked turkey gumbo I've done is using "leftovers" from an earlier smoke.
The key ingredient is to use stock made from the smoked poultry.
The key ingredient is to use stock made from the smoked poultry.
Posted on 12/17/20 at 11:45 am to RaginCajun87
It's probably all the white meat
Normally when I do a gumbo it's all thigh meat for this reason
And I enjoy the taste more
Normally when I do a gumbo it's all thigh meat for this reason
And I enjoy the taste more
Posted on 12/17/20 at 12:07 pm to RaginCajun87
Did you taste the chicken at all while it was freshly smoked? Was it dry then?
My method is:
Smoke the chicken, then we eat what we want. Debone, chop and mix all the leftovers and freeze them. Repeat this process until I have enough for gumbo. Granted breast meat is mostly eaten fresh, but I’ve never had dry chicken in the gumbo. I put it in around the same time as you did.
My method is:
Smoke the chicken, then we eat what we want. Debone, chop and mix all the leftovers and freeze them. Repeat this process until I have enough for gumbo. Granted breast meat is mostly eaten fresh, but I’ve never had dry chicken in the gumbo. I put it in around the same time as you did.
Posted on 12/17/20 at 12:07 pm to RaginCajun87
Yeah, maybe smoke just leg quarters or just thighs next time. Did you take an internal temp of the chicken when it was done smoking? Any idea of what temp the breast was cooked to?
The simplest explanation is that it was overcooked on the smoker. Before it ever went in the gumbo. Personally I'd pull the chicken from the smoker when the breast internal temp reaches 155-160F. Loosely cover in foil and let it rest while the carryover cook carries it to 165F.
The simplest explanation is that it was overcooked on the smoker. Before it ever went in the gumbo. Personally I'd pull the chicken from the smoker when the breast internal temp reaches 155-160F. Loosely cover in foil and let it rest while the carryover cook carries it to 165F.
This post was edited on 12/17/20 at 12:12 pm
Posted on 12/17/20 at 12:14 pm to RaginCajun87
I smoke whole chickens to temp, let cool and de-bone, roast the bones for stock, add the smoked chicken meat to the gumbo late in the process.
Posted on 12/17/20 at 1:09 pm to RaginCajun87
I like smoking boneless thighs and using those. The dark meat seems to hold up better in the gumbo than white meat, which ends up shredding.
Posted on 12/17/20 at 1:51 pm to RaginCajun87
I like doing a rotisserie chicken on the kettle (pecan & apple) the day before.
Debone, make stock with bones, skin, vegetables.
Sometimes use store bought rotisserie chicken on short notice.
Debone, make stock with bones, skin, vegetables.
Sometimes use store bought rotisserie chicken on short notice.
Posted on 12/17/20 at 2:04 pm to RaginCajun87
Save the drippings for the roux!!
And skip the white meat. Bone in skin on thighs.
And skip the white meat. Bone in skin on thighs.
Posted on 12/17/20 at 3:23 pm to RaginCajun87
I make smoked chicken and sausage gumbo several times a year. I use boneless skinless thighs and season them with bbq rub. I smoke them with hickory until done and shred them up once cool. They go in the gumbo after everything else while it’s simmering. We love it.
This post was edited on 12/17/20 at 3:52 pm
Posted on 12/17/20 at 3:44 pm to RaginCajun87
I debone a hen, use carcass for stock and smoke the meat.
Posted on 12/17/20 at 4:07 pm to RaginCajun87
I use whole smoked chickens quite often. Used the bones and the skin for stock flavor. The chicken is cooked, so I don't simmer it for long, maybe 30 minutes max...just enough for the meat to impart more flavor into the gumbo. Otherwise, the meat can get dry.
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