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re: Chicken in Gumbo - What do you use?
Posted on 11/30/16 at 8:16 pm to 1MileTiger
Posted on 11/30/16 at 8:16 pm to 1MileTiger
IMO the best flavor is when you take a whole chicken cut up bone in and trim the visible fat. then throw it all in the pot raw once it reaches a boil.
then turn to simmer and cover and dont do a thing for 3 hours. i take it off heat and let it sit for another 1-2 hours until its cool enough to take out. I take all the cooked chicken out and shred it in a seperate bowl and take it apart from the bones.
throw the shredded chicken back in the pot and voila. The flavor is unmatched. Been doing this for years and i only get that flavor doing it that way.
then turn to simmer and cover and dont do a thing for 3 hours. i take it off heat and let it sit for another 1-2 hours until its cool enough to take out. I take all the cooked chicken out and shred it in a seperate bowl and take it apart from the bones.
throw the shredded chicken back in the pot and voila. The flavor is unmatched. Been doing this for years and i only get that flavor doing it that way.
0
Posted on 11/30/16 at 8:17 pm to 1MileTiger
Bone in meat is best for gumbo. Nothing wrong with throwing thighs in raw, but browning can improve flavor.
Posted on 11/30/16 at 8:18 pm to 1MileTiger
I get it "cut for gumbo" (which means the big pieces get cut in half, a hen is so much bigger than a fryer), season it up, remove the skin from everything but the legs & wings, & drop it in the pot. Let that simmer for a couple of hours with whatever veggies you want, I like only onions in my gumbo. After it's cooked a while, I drop my sausage, tasso, some more onions, & green onions & let that go another 1/2 hour-45 minutes. Sometimes I like to throw a pack of smothered okra in there too. Of course you gotta drop some eggs just before you turn it off.
Dammit! Now I want gumbo.
Dammit! Now I want gumbo.
Posted on 11/30/16 at 8:36 pm to 1MileTiger
I cut up a whole chicken... season and smoke. Tear meat off and dice a little skin - use that in my chicken/sausage gumbo. Provides better flavor than boiled, IMO. Fried chicken method is good too.
Posted on 11/30/16 at 9:49 pm to bossflossjr
I simmer the smoked chicken skin from smoked chicken with the bones to make the stock. It kills me not to just eat it, but I toss it on in.
Posted on 11/30/16 at 9:57 pm to 1MileTiger
Thighs browned then deboned by hand into chunks
Posted on 11/30/16 at 10:31 pm to 1MileTiger
Hen
Posted on 11/30/16 at 11:48 pm to LSUEnvy
I've gotten to where I add my chicken one of two ways
1. debone a rotisserie chicken. I do my best to cube it and not leave it in shreds. I always make stock from the carcass and skin
2. Throw in raw chicken leg quarters, let them cook, remove and debone (again, not shredding) and add the meat back along with a few cubed raw chicken breasts.
I don't get complaints either way. Sometimes it gets stringier than I'd care for, but it still tastes great.
1. debone a rotisserie chicken. I do my best to cube it and not leave it in shreds. I always make stock from the carcass and skin
2. Throw in raw chicken leg quarters, let them cook, remove and debone (again, not shredding) and add the meat back along with a few cubed raw chicken breasts.
I don't get complaints either way. Sometimes it gets stringier than I'd care for, but it still tastes great.
Posted on 11/30/16 at 11:51 pm to SW2SCLA
Bones in add a ton...
Posted on 12/1/16 at 10:18 am to 1MileTiger
Buy raw chicken. Skin, debone, and cut into bite sized cubes. Use kitchen shears to cut large bones like the ribcage and keel into manageable pieces. Make cheesecloth bundles with the skin and bones and tie off with butcher's twine. Once the roux, stock, and vegetables are combines, the chicken, sausage, and chicken part pouches go in. Simmer. Hours. When it's time to plunge your face into a bowl, fish the chicken bundles out, and you're good to go. All the flavor from the skin and bones, but none of the pain in the arse eating around it.
Posted on 12/1/16 at 11:08 am to 1MileTiger
I now bake chicken thighs for an hour or so. Let cool, debone and boil the bones for a bit.
Posted on 12/1/16 at 11:12 am to 1MileTiger
I usually seasoned b/s thighs and smoke them until almost cooked. Let 'em cool and then cut into chunks and add that into the gumbo and simmer until finished cooking tender and moist. Using a good smoky andouille will make it all the better.
Posted on 12/1/16 at 11:49 am to 1MileTiger
quote:
buy a rotisserie chicken
I've seen this answer several times in this thread. Is this common? I'm Cajun and never heard of this. We just use raw or browned meat.
Posted on 12/1/16 at 11:58 am to Kajungee
quote:
I always use a whole Hen
Posted on 12/1/16 at 1:34 pm to 1MileTiger
Quick one during the week, Rotisserie chicken from the store
Moderate amount of time, I bake my chicken in the oven
Have a whole weekend to cook, I smoke a whole chicken and use that.
Moderate amount of time, I bake my chicken in the oven
Have a whole weekend to cook, I smoke a whole chicken and use that.
Posted on 12/1/16 at 6:27 pm to 1MileTiger
hell no!
Posted on 12/1/16 at 6:32 pm to 1MileTiger
I bake thighs in a marinade bath turn over halfway through baking 425 degrees for 20 minutes.
Marinade is olive oil, water, cayenne pepper, paparika, salt, garlic salt, garlic, and hot sauce like Trappeys
Marinade is olive oil, water, cayenne pepper, paparika, salt, garlic salt, garlic, and hot sauce like Trappeys
Posted on 12/1/16 at 6:39 pm to 1MileTiger
quote:
Do you take the raw whole hen and throw it into a pot to make the stock, then pull off the meat and discard the bones/skin?
Assuming I have all the time in the world, what makes the BEST gumbo?
Close to the correct answer.
I make the roux in a black iron (of course). While this is happening, I take a whole chicken or hen, or 2 depending on where I'm headed, and drop them in a stock pot full of simmering water, with onion, celery, carrot, S&P.
I cook the chicken/stock, until the chicken can be pulled off the bone. Let the chicken cool in a collander, scoop out the veggies from the stock and trash them. Add the perfect roux to the chicken stock, and let it boil, then simmer until they 'marry'. Debone chicken, cut up preferred smoked sausage (andouille), return to pot. Sometimes I'll add some boneless thighs and/or breasts, if I want more meat.
Simmer... add okra, a small amount of diced tomatoes, to taste, or not.
Adjust heat (cayenne to taste) and salt. Live large.
This post was edited on 12/1/16 at 6:40 pm
Posted on 12/1/16 at 7:37 pm to GusMcRae
I cut up a whole chicken, season it, lightly dust it with flour and fry it in the oil I use for my roux. If I really want a smoky flavor I'll get some Benoit's sausage and a couple smoked chickens. I'm a fan of hunks of chicken, not the stringy stuff.
Posted on 12/1/16 at 8:08 pm to 1MileTiger
Raw chicken only. What's wrong with Y'all
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