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re: 5 gal pot gumbo question
Posted on 1/14/22 at 11:37 am to Saskwatch
Posted on 1/14/22 at 11:37 am to Saskwatch
quote:
I've tried to make the "fried chicken" gumbo with mixed results. Is the flour supposed to come off the chicken to make the roux? or is supposed to stick to the chicken and become partially fried chicken?
Yep, it will be lightly fried as long as you lightly dust it. Small bits flour will be left in the oil (fond) and dissolve when you make your roux.
Once you add the chicken back with an hour to go, it comes out perfectly and doesn’t have a fried consistency at all. It’s amazing.
I can’t recommend this method enough (Prudhomme or Link was where I learned about it first?).
1
Posted on 1/14/22 at 1:24 pm to Panny Crickets
quote:
Once you add the chicken back with an hour to go,
So, can I assume you don't debone the chicken, but leave it in whole pieces??
Personally, I prefer to cook my chicken just a bit longer to where the meat is just starting to pull away from the bone, especially the legs. Then I will remove the chicken, let it cool a bit and then remove all the skin and bone and break up the chicken in bite size chunks.
While I'm doing that, I put in my sausage and let that cook for an hour then shut off the pot and put the chicken back into the pot. Since it's been out for about 1 1/2 hours, it will cool down the gumbo and not cook enough to fall apart.
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