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Started By
Message
How do you prepare you chicken for chicken and sausage gumbo?
Posted on 12/23/24 at 2:27 pm
Posted on 12/23/24 at 2:27 pm
I am cooking a gumbo for Christmas for some Yankee friends. Was planning on smoking some chicken thighs for it and was wondering how your master chefs prepare.
I won't lie, a lot of times i will just use a rotisserie chicken from the store when in a rush and just cooking for the family during the week.
I won't lie, a lot of times i will just use a rotisserie chicken from the store when in a rush and just cooking for the family during the week.
22
Posted on 12/23/24 at 2:28 pm to GREENHEAD22
quote:
use a rotisserie chicken
+1
Posted on 12/23/24 at 2:30 pm to GREENHEAD22
I could 6-10 boneless skinless thighs in a pan and chop them up.
Posted on 12/23/24 at 2:31 pm to GREENHEAD22
Use the smoked bones and skin to make your own broth adding onion, celery, etc.
Posted on 12/23/24 at 2:35 pm to GREENHEAD22
I will use either a whole fryer or a baking hen and I'll cut them up like I'm frying chicken, season the pieces, put some beef tallow in my pot and brown the chicken pieces a bit and leave whatever fond that forms in the bottom of the pan. When done browning to my liking I remove it and set aside.
Then I add my trinity to sweat down and that is helpful in removing the tasty bits off the bottom of the pan. Then comes the stock and after that I add my pre-made roux that I keep on hand to the stock. Then put the gumbo together in any manner you want to cook.
Then I add my trinity to sweat down and that is helpful in removing the tasty bits off the bottom of the pan. Then comes the stock and after that I add my pre-made roux that I keep on hand to the stock. Then put the gumbo together in any manner you want to cook.
This post was edited on 12/23/24 at 2:40 pm
Posted on 12/23/24 at 2:41 pm to GREENHEAD22
I use thighs
I don't like how rotisserie chickens get stringy
I don't like how rotisserie chickens get stringy
Posted on 12/23/24 at 3:00 pm to GREENHEAD22
Let the downvotes rain down.
Chicken breasts from Aldi ($13 for a massive amount). Add some baking soda to break down the muscle tissue. Rinse after 20-30 minutes, dry & season then pan fry. The chicken is so tender, it's incredible. I believe it's a Chinese technique and has been a game changer. It's called velveting.
Stringy chicken in a gumbo is awful. It reeks of plate lunches, potlucks and charity events. It is accompanied by awful rice and a soup that looks like dirty dishwater.
Chicken breasts from Aldi ($13 for a massive amount). Add some baking soda to break down the muscle tissue. Rinse after 20-30 minutes, dry & season then pan fry. The chicken is so tender, it's incredible. I believe it's a Chinese technique and has been a game changer. It's called velveting.
Stringy chicken in a gumbo is awful. It reeks of plate lunches, potlucks and charity events. It is accompanied by awful rice and a soup that looks like dirty dishwater.
This post was edited on 12/23/24 at 3:02 pm
Posted on 12/23/24 at 3:08 pm to GREENHEAD22
I smoke three whole birds, use the bones and skin for stock, and chop up the meat for the gumbo
Posted on 12/23/24 at 3:19 pm to GREENHEAD22
I boil an entire chicken to make the stock
I pick the meat off the bones when it's done. chop the breast meat into bite sized pieces
At the very end of the gumbo, I dump the chicken meat back in. Dont boil it anymore or overstir. Just let it warm the chicken back up
I pick the meat off the bones when it's done. chop the breast meat into bite sized pieces
At the very end of the gumbo, I dump the chicken meat back in. Dont boil it anymore or overstir. Just let it warm the chicken back up
Posted on 12/23/24 at 3:37 pm to jamiegla1
quote:
I boil an entire chicken to make the stock I pick the meat off the bones when it's done. chop the breast meat into bite sized pieces
That's exactly what I did this past weekend. I got three quarts of strained broth out of it. I added one quart of water to make it a gallon gumbo. Added the chunked chicken back in at the end like you do shrimp. Turned off the heat and gave it a gentle stir.
Posted on 12/23/24 at 3:38 pm to GREENHEAD22
quote:
Was planning on smoking some chicken thighs for it
This. Always thighs for it. White meat gets stringy in gumbo.
Posted on 12/23/24 at 3:51 pm to liz18lsu
quote:
Chicken breasts
quote:
baking soda to break down the muscle tissue. Rinse after 20-30 minutes, dry & season then pan fry. The chicken is so tender, it's incredible. I believe it's a Chinese technique and has been a game changer. It's called velveting.
Are the Chinese secretly great at gumbo?
Posted on 12/23/24 at 3:55 pm to Tyga Woods
Debone a hen. Use bones for stock, smoke meat and the hens don’t get stringy.
Posted on 12/23/24 at 4:01 pm to GREENHEAD22
12 bone in thighs, season generously, bake at 425 for 15 minutes, add to gumbo, bring to boil, then simmer for one hour. Pull all thighs and de-bone.
Posted on 12/23/24 at 4:09 pm to Novastar
Season and cook thighs in an air fryer, use a rotisserie chicken, or roast a whole chicken.
If I smoke thighs on the grill, they might not make it to the gumbo.
If I smoke thighs on the grill, they might not make it to the gumbo.
Posted on 12/23/24 at 4:24 pm to SpotCheckBilly
10 lb bag of chicken quarters for $7 at rouses. All day long. Smoke/grill and use bones for stock.
Posted on 12/23/24 at 4:52 pm to GREENHEAD22
I save rotisserie chicken bones throughout the year in the freezer to make my broth, I sear boneless skinless chicken thighs in the bottom of the pot that im using for the gumbo.
Posted on 12/23/24 at 5:03 pm to liz18lsu
quote:
Chicken breasts
Boooo
Posted on 12/23/24 at 5:05 pm to Tyga Woods
quote:
Are the Chinese secretly great at gumbo?
They probably stole it like everything else they have developed for the past century
Posted on 12/23/24 at 5:12 pm to GREENHEAD22
In a hurry, rotisserie chicken, taking my time, grill or baked, but sometimes if I have chicken breast I will just brown it off and add it later, I NEVER boil it.
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