re: Carson's Uppity ChickenPosted by BRgetthenet on 12/5/12 at 8:57 am to link
I used leftover smoked turkey carcass to make a stock last week, some of the leftover turkey breast meat, and a pack of smoked venison sausage to make a gumbo.
The stock was what made it so good. I don't get snobby about much, but a good stock for gumbo is pretty important IMO. Plus, I don't think using what would have been otherwise tossed as a 'key' ingrediant is being uppity. Everybody wondered what I had done, and I just said I used the smoked bird bones as the stock.
Stock is its' own little art. I brought it to a boil with onion, bay leaf, s n' p, and a little thyme and let it simmer for 5 or 6 hours. Then I let it cool overnight in the fridge. Brough it back to a boil while I stirred the roux.