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Started By
Message
re: your chicken stock for gumbo
Posted on 2/28/14 at 7:40 am to OTIS2
Posted on 2/28/14 at 7:40 am to OTIS2
quote:
2 hours at 375 to 400?
Approximately. I don't have the time written down but that's probably close. I usually just keep the light on and check to see when the bones are browned really well, and not every oven us calibrated the same, and two sheet pans of bones take more time. Best judge is your eyes though.
This post was edited on 2/28/14 at 7:42 am
1
Posted on 2/28/14 at 8:44 am to Mike da Tigah
Just roast a whole chicken and save the bones. Put the bones in a big pot with cool water and cook, not quite at a simmer, from lunch until dinner. Let cool, profit.
I never understood people who actually boil the chicken meat, what is this, the Middle Ages? You can make a spectacular roast chicken and just use the bones.
I never understood people who actually boil the chicken meat, what is this, the Middle Ages? You can make a spectacular roast chicken and just use the bones.
Posted on 2/28/14 at 8:46 am to Rouge
Posted on 2/28/14 at 8:48 am to ItFliesItDies
There ya go. The Red Lobster of chicken broth. 
Posted on 2/28/14 at 10:16 am to LSUfan20005
quote:
I never understood people who actually boil the chicken meat, what is this, the Middle Ages? You can make a spectacular roast chicken and just use the bones.
I like the fat that renders from boiling the chicken in what ultimately becomes the stock. I see your point as well, but I think the other view has merit as well.
Posted on 2/28/14 at 11:40 am to therick711
Don't boil. Simmer!!!
Posted on 2/28/14 at 11:56 am to Gris Gris
Right. I misused the term for ease of reference.
This post was edited on 2/28/14 at 11:58 am
Posted on 2/28/14 at 11:59 am to Rouge
Buy a bag(ten lbs) of leg quarters, roast them, then debone them. Throw the bones into the oven and roast them for 30 minutes. Toss the bones into a large enough pot of cold water to cover them, toss into that pot a mirepoix and simmer for hours. and strain.
This post was edited on 2/28/14 at 12:01 pm
Posted on 2/28/14 at 12:53 pm to therick711
quote:
Right. I misused the term for ease of reference.
I figured, but there are a lot of novices here who are trying to learn and some are lurkers.
Posted on 2/28/14 at 8:09 pm to Rouge
This thread has been such a grear help
Think it will really help my gumbo skills
Think it will really help my gumbo skills
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