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Started By
Message
Cooking Chicken for Gumbo?
Posted on 10/28/14 at 8:24 am
Posted on 10/28/14 at 8:24 am
How do yal do it? I'm making a gumbo tonight, and the only thing that I don't think I'm pretty solid with is the chicken. Lots of times it comes out too tough and sometimes overly stringy.
How do yal cook it? I've tried pretty much everything and was thinking of trying to bake it tonight. Idk if this is the solution or how long I'm cooking it is the solution. Should I be slightly undercooking it (the chicken equivalent of al dente) as it is going to continue cooking a bit once it's thrown in with everything else?
Any tips are greatly appreciated?
How do yal cook it? I've tried pretty much everything and was thinking of trying to bake it tonight. Idk if this is the solution or how long I'm cooking it is the solution. Should I be slightly undercooking it (the chicken equivalent of al dente) as it is going to continue cooking a bit once it's thrown in with everything else?
Any tips are greatly appreciated?
11
Posted on 10/28/14 at 8:30 am to FootballNostradamus
I think you'll get lots of different responses.
I boil a whole chicken, pick it, and use the bones to make stock for the gumbo. ,
I boil a whole chicken, pick it, and use the bones to make stock for the gumbo. ,
This post was edited on 10/28/14 at 8:31 am
Posted on 10/28/14 at 8:32 am to FootballNostradamus
I roast my chicken like I would if I weren't making a gumbo. I stuff it with thyme, bay leaf, and a lemon, healthy topping of salt and pepper, then tie it up, rub it with butter, and throw it on a pan with a raised tray. Roast at 400 until crunchy brown. I let it cool a touch and then pick it apart by hand.
This post was edited on 10/28/14 at 8:33 am
Posted on 10/28/14 at 8:34 am to MSMHater
quote:
I think you'll get lots of different responses.
I have no doubt haha.
quote:
I boil a whole chicken, pick it, and use the bones to make stock for the gumbo.
Done this a couple of times, and it just seems to get too chewy too often. Maybe I'm cooking too long.
Posted on 10/28/14 at 8:37 am to FootballNostradamus
I brown it in the pot/ skillet you are going to use to make the roux. I dont trim off any fat or skin (use thighs with the bone), season with tony's. I will slightly undercook. When its cool ill tear it up as much as possible. and throw the bone with whatever meat is still on there back in with the gumbo.
Posted on 10/28/14 at 8:38 am to FootballNostradamus
The easiest thing to do I think is to get some boneless thighs and brown them and then cut them up. The reason your chicken is stringy is because youre cooking it too long, and the dark meat of the thighs wont get tough so it's a win win. I realize the bones add a lot to the richness of it but it really comes out GREAT with the thighs because they got plenty of fat on them. 
Posted on 10/28/14 at 8:40 am to PolyPusher86
Yep, thighs are perfect for a jambalaya or gumbo. I think its the breast meat that gets stringy. The heat breaks down the muscle tissue too much.
Posted on 10/28/14 at 8:46 am to PolyPusher86
quote:
The easiest thing to do I think is to get some boneless thighs and brown them and then cut them up. The reason your chicken is stringy is because youre cooking it too long, and the dark meat of the thighs wont get tough so it's a win win. I realize the bones add a lot to the richness of it but it really comes out GREAT with the thighs because they got plenty of fat on them.
Nice. I usually use a whole chicken or quarters, but I saw someone else's recipe the other day calling for bones less thighs so I picked those up to try.
Might sacrifice a smidge on my stock without the bones, but if it improves the chicken it'll be worth it! Thanks all.
Posted on 10/28/14 at 8:57 am to FootballNostradamus
my wife took bone-in chicken thighs, covered with some olive oil and salt and pepper and baked in the oven until done. Then, deboned them. added to gumbo right before it was done. Was delicious.
You just have to wait to add your sausage and chicken later to the gumbo. The main gumbo flavor will come from the roux and veggies. Sausage in too long will get tough. Chicken in too long will get stringy.
If I was doing one and planning well in advance I'd do this:
Smoke a whole chicken along with some bone-in chicken thighs and sausage. Debone chicken and separate white/dark meat. Use everything other than the meat to make a stock.
Then do your thing: make roux, add veggies to roux. add the newly made stock (you can even freeze it before hand if you want and thaw to cook with). Then, add chicken and sausage in the last 20-30 minutes, maybe even later depending on how you like it.
You just have to wait to add your sausage and chicken later to the gumbo. The main gumbo flavor will come from the roux and veggies. Sausage in too long will get tough. Chicken in too long will get stringy.
If I was doing one and planning well in advance I'd do this:
Smoke a whole chicken along with some bone-in chicken thighs and sausage. Debone chicken and separate white/dark meat. Use everything other than the meat to make a stock.
Then do your thing: make roux, add veggies to roux. add the newly made stock (you can even freeze it before hand if you want and thaw to cook with). Then, add chicken and sausage in the last 20-30 minutes, maybe even later depending on how you like it.
Posted on 10/28/14 at 9:01 am to hashtag
Great reply
Posted on 10/28/14 at 9:02 am to FootballNostradamus
you don't even have to cook the chicken, all you need for a gore may gumbo.
Posted on 10/28/14 at 9:05 am to Ole Geauxt
I cook bone in thighs in the gumbo. Take 'em out when the meat slips easily from the bones. If the gumbo isn't thick enough, simmer a while longer, then debone the chicken & return the chicken to the gumbo.
Posted on 10/28/14 at 9:27 am to CHEDBALLZ
quote:thanks. I've actually made a grand total of one gumbo in my life.
Great reply
But, I've learned a lot from this board. Plus, dark meat chicken is just so much better in a gumbo than white meat. And a homemade stock is 100x better than anything else (water w/ bullion, store bought stock). 
Posted on 10/28/14 at 9:28 am to FootballNostradamus
I usually grill thighs. I'm gonna make one this week where I smoke my thighs.
Posted on 10/28/14 at 9:39 am to BottomlandBrew
quote:
I roast my chicken like I would if I weren't making a gumbo. I stuff it with thyme, bay leaf, and a lemon, healthy topping of salt and pepper, then tie it up, rub it with butter, and throw it on a pan with a raised tray. Roast at 400 until crunchy brown. I let it cool a touch and then pick it apart by hand.
this
Posted on 10/28/14 at 9:51 am to FootballNostradamus
I use boneless skinless chicken thighs and cut them into bite size pieces, then add them to the pot after the trinity and roux has cooked down. No need to pre-cook the meat.
Posted on 10/28/14 at 9:56 am to J Murdah
quote:
the breast meat that gets stringy.
i like a little stringy, as long as its not out of hand. cubed chicken looks funny and i dont like biting into a big hunk of chicken.
Posted on 10/28/14 at 10:07 am to FootballNostradamus
I like to use chicken thighs (can usually do a buy one get one free at Winn-Dixie).
I brown them in a touch of oil then add water, onions and all then and boil them to make the stock. I like to debone the chicken but thats one of the last things I do before its done
I brown them in a touch of oil then add water, onions and all then and boil them to make the stock. I like to debone the chicken but thats one of the last things I do before its done
Posted on 10/28/14 at 11:12 am to FootballNostradamus
it takes longer, but it's worth it. get a whole bird and de-bone it. roast the bones and any gizzards, etc. that come in the bird with some stock vegetables (carrot, onion, garlic and celery) for 10-20 minutes at about 400 until browned, then use the bones and vegetables to make stock. make sure to scrape the bottom of the roasting tray or deglaze it to get any caramalized bits and use the juice in the stock. water or wine will work. a couple bay leaves and thyme is good. whole peppercorns, too. but don't use much salt at all, maybe a tbs tops. the longer, the better, I like to go for 4-8 hours, depending on how much time I have. I like to do it a day ahead, and I know it's going to be good when it sets up like jello in the fridge overnight from all the gelatin and collagen cooking out of the bones and connective tissue.
cut the meat into 1-2 inch cubes and when it's time to get the gumbo going for real, brown the meat then put it aside before you start the roux. that way you get the deep flavor from the fond and get to use the bones for a richer stock.
for a quick one, the thighs are good, as mentioned above
cut the meat into 1-2 inch cubes and when it's time to get the gumbo going for real, brown the meat then put it aside before you start the roux. that way you get the deep flavor from the fond and get to use the bones for a richer stock.
for a quick one, the thighs are good, as mentioned above
Posted on 10/28/14 at 12:20 pm to FootballNostradamus
You can smoke, roast, bake, fry etc... What you shouldn't do it cook the hell out of it once it's added to the gumbo. I don't simmer longer than than 30 minutes once the meats are added. For whatever reasons, some folks think gumbo needs to simmer all day long. Not true.
I like to fry skinless thighs and breasts ala Paul Prudhomme and use the frying oil to make the roux. After frying, I throw the bones into the stock and let those simmer while I make the roux and simmer the veggies in the roux. Then I remove them. That's my preferred way, but I will smoke, roast or bake the chicken sometimes as well. I'm not as fond of grilled chicken in gumbo.
I like to fry skinless thighs and breasts ala Paul Prudhomme and use the frying oil to make the roux. After frying, I throw the bones into the stock and let those simmer while I make the roux and simmer the veggies in the roux. Then I remove them. That's my preferred way, but I will smoke, roast or bake the chicken sometimes as well. I'm not as fond of grilled chicken in gumbo.
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