What do you put in your gumbo stock?

Poultry seasoning, thyme, bay leaves, slap yo' mama, garlic powder, onion powder, celery salt, cayenne

Onions, celery, carrots, peppercorns, salt, fresh thyme, and occasionally a bay leaf or two.

The mirepoix above is roasted with my bird and reused in the stock with the roasted bones; some of which have been cracked open to release marrow.

Strain, cool, skim, store.

This all happens the night before I make gumbo. I reheat it while my roux is cooking.

Unmentioned above, I bake a half dozen wings cut into pieces on a cookie sheet. I let them get dark and stick to the pan. I deglaze it with some hot stock then add all of it to my stock. Next level stuff right there.

If I'm doing a homemade stock I add some roasted Mirepoix and I wrap a cheese cloth with some peppercorns, thyme, couple garlic cloves.

Roast chicken bones (duck carcass, shrimp peelings etc) on top of trinity trimmings and usually another onion and few ribs of celery. Make stock with that.

The usual stuff but if it is a gumbo stock I will add 2 or 3 dried chipotle peppers. It gives the stock a nice smokey heat.

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When I buy celery, the top leafy parts that no one eats goes into my stock, so nothing is wasted.

How does the board feel about onion skins?

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The celery tops are always tossed in.

Onion skins bring great color to stocks and braises. I even usel the ones that have shed in the bag.