Do u brown your chicken prior to adding in gumbo?

I go sausage then chicken and let it cook in all the grease from both

Yes, I cook my chicken & sausage, then remove & use the drippings with additional oil to make my roux…

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I boil bone in thighs and make my own stock

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Exactly. I do like smoked chicken too.

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I boil bone in thighs and make my own stock

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I make my stocks beforehand when I buy 10 lb. bags of leg quarters. I'll part them out and use the small pelvic cutoff they always leave on the end of the thigh to make my stock. On average, a 10 lb. bag of leg quarters will have about 10 such pieces and that will make a good 2 quarts worth of rich stock.

As for browning the chicken, yes, I season the chicken, brown it off in a bit of oil and then brown off my sausage. Then I do the roux using a bit more oil and then the trinity before putting the gumbo together to simmer.

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I boil bone in thighs and make my own stock

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I boil whole chicken(s) to make my broth (stock is not quite the same), then debone and reserve the meat to add back later.

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Do u brown your chicken prior to adding in gumbo?

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Yes.

Deglaze pot with chicken broth, then add that liquid to the bowl holding the chicken and sausage.

Once all the veggies and full amount of broth are together and simmering, I add the protein back in, and it becomes a 4-hour party.

I either fry my chicken or roast in the oven for a bit. If I fry, I use that oil to make the roux. If I roast, all the drippings and what not get added to the pot.

I don't brown it, but I put the chicken in the oven, in a broiling pan on 350 for about 15 minutes to cook some of the fat off.

Bone in, skin on, season, and baked in the oven at 400 for 15 minutes. Place in gumbo stock, bring to a boil, and simmer for one hour. Pull chicken, debone, remove skin. Chicken will naturally fall apart.

For those who boil, there's a loss of natural flavor, rubbery texture, and nutrient loss by doing so. It's too easy to do the method above and tastes a hell of a lot better.