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What kind of chicken do you use in your gumbo?
Posted on 10/5/11 at 6:12 pm
Posted on 10/5/11 at 6:12 pm
Thighs were on sale for 89 cents a pound so I snagged a couple family packs to make a big pot this weekend.
24
Posted on 10/5/11 at 6:21 pm to Cosmo
I prefer the dark meat in a gumbo but not fried
interesting, never thought of it actually
interesting, never thought of it actually
Posted on 10/5/11 at 6:22 pm to Cosmo
I also prefer more dark meat than white meat in gumbo, though I use both and don't eat much dark meat otherwise. It holds moisture better than the white.
Posted on 10/5/11 at 6:26 pm to Cosmo
usually have a few 10 lb sacks of leg quatahs in the freezers... try to buy em when they hit around the .49 a lb mark and keep a bunch..
Posted on 10/5/11 at 6:58 pm to Cosmo
I usually just boil a whole chicken, make stock from it to use in the gumbo, and de-bone it. All white meat is too dry, IMO, but the thighs would probably be good.
Side note: Husband likes to use just dark meat in jambalaya.
Side note: Husband likes to use just dark meat in jambalaya.
This post was edited on 10/5/11 at 7:00 pm
Posted on 10/5/11 at 7:04 pm to Cosmo
Either a whole chicken or thighs only
Posted on 10/5/11 at 7:06 pm to Cosmo
Boneless thighs.
Posted on 10/5/11 at 8:03 pm to Cosmo
Boneless skinless chicken breasts cut into small pieces. I also remove the casing from my andouille and cut the slices into quarters.
Posted on 10/5/11 at 8:49 pm to Cosmo
I use thighs. Not a big fan of white meat in a gumbo.
Posted on 10/5/11 at 8:56 pm to Cosmo
I use leg quarters. Just made a small batch of chicken and sausage gumbo tonight. (ol' lady's request)
And yes, there were okra and tomatoes in it.
What's crazy is that that i can't eat any part of it other than the chicken meat.
And yes, there were okra and tomatoes in it.
What's crazy is that that i can't eat any part of it other than the chicken meat.
Posted on 10/5/11 at 10:12 pm to Cosmo
thighs or leg quarters
Posted on 10/5/11 at 10:18 pm to Cosmo
Preferrably dead ones.
Posted on 10/6/11 at 1:23 am to Cosmo
Dark meat. White meat is too dry.
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 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 11:54 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.
Posted on 10/6/11 at 11:56 am to Cosmo
Normally whole hen. But if making small batch use thighs. Hens hold together better when browning.
Posted on 10/6/11 at 2:29 pm to Cosmo
When lazy or don't have much time, albertsons cajun rottiserie chicken. But I am a dark meat guy.
Posted on 10/6/11 at 2:41 pm to Cosmo
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