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re: WFDT
Posted on 11/17/09 at 5:12 pm to Gris Gris
Posted on 11/17/09 at 5:12 pm to Gris Gris
quote:Very good. I'll post the recipe we worked up, but it's very large. As to the point of your question, if you way the time to prep chicken in more than one style(boiling, browning/frying, or roasting) for a gumbo, jambalaya, or sauce picante, I always like to do this. You're gonna get a better depth of flavor and different textures.
Otis, how did that gumbo turn out? I've never done it with "mixed method chicken", so I'm curious.
1
Posted on 11/17/09 at 5:20 pm to OTIS2
Thanks. Could you distinguish the flavor of the roux made with the frying oil and the chicken with the fried crust? Did you fry the chicken with the skin on or off? I take it off.
I usually make about 6-7 gallons at a time. Not nearly as much as you, but I can break down the measurements in your recipe, I'm sure. I'd like to have it.
I usually make about 6-7 gallons at a time. Not nearly as much as you, but I can break down the measurements in your recipe, I'm sure. I'd like to have it.
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