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Started By
Message
Posted on 10/5/11 at 9:37 pm to Lexo
quote:
Boneless, skinless chicken breasts cut up into small pieces
Absolutely not this.
I caught some shite for mentioning Thomas Kellar's roasted chicken recipe for gumbo a few days ago (and maybe being a dick in the process) but it is the way to go. Like glassman said, the meat is ready to add and you have cooked bones ready to roast with your vegetables to make your stock. It makes a huge difference.
Posted on 10/5/11 at 10:04 pm to pooponsaban
Can you roast just leg quarters? Then you would have dark meat and still have a few bones (maybe not enough?) for the stock.
Posted on 10/6/11 at 12:17 am to CITWTT
Boneless thighs in gumbo and jambalaya
Posted on 10/6/11 at 1:23 am to Cosmo
Dark meat. White meat is too dry.
Posted on 10/6/11 at 8:46 am to Martini
quote:
I use whatever I have and whatever is left over. Isn't that what a gumbo is?
Exactly.
Funny how people try to overcomplicate gumbo.
Posted on 10/6/11 at 8:47 am to BayouBlitz
hen, sausage, and tasso.
Posted on 10/6/11 at 10:11 am to Cosmo
I use deli roasted chickens. The bones/carcass make a great stock.
Posted on 10/6/11 at 10:24 am to Cosmo
quote:
What kind of chicken do you use in your gumbo?
I really like to de-bone a rotisserie chicken but if not i have some home raised chickens in the freezer.
Posted on 10/6/11 at 10:31 am to glassman
quote:
Try making this your sig quote
I like yours better.
So question about your roasted stock
When you do the roasting do you put some sort of wire rack on top of a pan for the fat to drip into?
What is your pan set up in the oven? I'm only asking because you mentioned the lack of grease. That sounds appealing to my fat arse
Posted on 10/6/11 at 10:39 am to cnote
quote:
Can you roast just leg quarters? Then you would have dark meat and still have a few bones (maybe not enough?) for the stock.
Yes. I buy leg quarters (the big cheap 10# bags). If I have the time I pan fry them in a cast iron skillet (make sure you're outside) and then debone, using the left over “grattons” in my roux and the bones to start my stock.
If I’m in a hurry, I just bake the quarters in the oven, then debone.
Posted on 10/6/11 at 10:42 am to TrevBlows
quote:
Yes. I buy leg quarters (the big cheap 10# bags).
I get a 12 pack or a fif and sit out on the patio the night before and grill them.
Posted on 10/6/11 at 10:48 am to LSUAfro
quote:
12 pack or a fif
Yea, making a gumbo is a two day event at my house as well!
Posted on 10/6/11 at 11:08 am to Cosmo
I love turkey gumbo either with smoked or roasted turkey and prefer more of the dark meat than the white, though I don't find the white turkey meat to be as dry as the white chicken.
Posted on 10/6/11 at 11:41 am to Gris Gris
I use whole smoked and deboned chickens, 1 per gal.
Posted on 10/6/11 at 11:43 am to glassman
quote:
Try roasting it and taking the meat off. Then roast the bones on a bed of onions, carrots and celery.
Done this the last couple times sans the carrots. Did it with some duck bones too. Makes for a badass stock..
Posted on 10/6/11 at 11:54 am to Cosmo
If its a "planned" gumbo...
The night before, I debone the chicken and cube it. Then I roast the bones and make stock from them.
The night before, I debone the chicken and cube it. Then I roast the bones and make stock from them.
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