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Chicken and Andouille Gumbo Sunday - Stock Question
Posted on 1/13/12 at 10:52 am
Posted on 1/13/12 at 10:52 am
I'm BBQ'n Leg quarters saturday for the game for some friends and am going to add a couple extra for a gumbo Sunday.
My question is, do yall make your own chicken stock? If so, how do you do it?
Is there a superior type of stock/broth other than
I need a change to my gumbo, though good, it has too much of a chicken broth taste to it. Wondering if i should mix up my stock/broth situation.
My question is, do yall make your own chicken stock? If so, how do you do it?
Is there a superior type of stock/broth other than
I need a change to my gumbo, though good, it has too much of a chicken broth taste to it. Wondering if i should mix up my stock/broth situation.
This post was edited on 1/13/12 at 10:58 am
5
Posted on 1/13/12 at 11:04 am to BugAC
Technically speaking, broth is made from boiling whole chicken or chicken meat, where stock is bones/carcass/skin.
How much work are you willing to put into it? If not a lot, then grab chicken stock (not broth, unless that's all you can get).
When I have time, I roast a chicken whole. Then pull all the meat, white and dark. The carcass (bones, skin and all) go into a pot of water and boil for 20-30 mins. I don't add anything else to the stock, but almost everybody else does.
Make roux
Add onions
Add garlic, trinity, okra, jalapeno and sausage (I don't brown prior)
Add stock
Add chicken and seasonings (I go light w seasonings here)
Simmer for a long time
Taste and adjust seasonings
How much work are you willing to put into it? If not a lot, then grab chicken stock (not broth, unless that's all you can get).
When I have time, I roast a chicken whole. Then pull all the meat, white and dark. The carcass (bones, skin and all) go into a pot of water and boil for 20-30 mins. I don't add anything else to the stock, but almost everybody else does.
Make roux
Add onions
Add garlic, trinity, okra, jalapeno and sausage (I don't brown prior)
Add stock
Add chicken and seasonings (I go light w seasonings here)
Simmer for a long time
Taste and adjust seasonings
Posted on 1/13/12 at 11:05 am to BugAC
Bug this is a horrible question, be a man and make your own stock its much better. Granted it does take a lot of extra work but its worth it.
Posted on 1/13/12 at 11:09 am to BayouBlitz
quote:
How much work are you willing to put into it?
I have all day.
The thing is, i will be grilling a couple leg quarters the day before, and will use that for my chicken. I know how to make a stock, but the idea of boiling the chicken with the rest of the stock AFTER i've already girlled it, makes me think i will lose seasoning and flavor thats already in the chicken.
What i may do, is just add the leg quarters, mostly whole into the gumbo, and let it cook with the rest of the gumbo for an hour or 2.
Posted on 1/13/12 at 11:10 am to Lost in TX
quote:
Bug this is a horrible question
Geez, i wouldn't call it horrible.
Just wondering how it works when you pre-cook your chicken the day before on a grill, like i am doing
Posted on 1/13/12 at 11:10 am to BayouBlitz
I would hardly classify making a stock as a lot of work. Take leftover chicken bones and carcass, crack bones with knife and stick in oven for 45 minutes or so at 350 then put in pot of boiling water with celery/onion/carrot and reduce to simmer and simmer for an hour or so (depends on how strong you want it and how much you need). Skim garbage off top every once in a while, strain into pot. I mean it's a total of like 10 minutes of actual cooking work.
Posted on 1/13/12 at 11:11 am to BugAC
I always make my own. The best stock for gumbo is made of roasted bones. If I don't feel like taking the time to roast the bones, I just clean the chicken and use the bones without roasting them. If I don't feel like doing either of the above, I buy boneless chicken thighs and breasts for use in the gumbo, and grab some packs of chicken hearts and gizzards and necks to make my stock out of. Lots of flavor in all those innards, and a pack of them is only a couple bucks. You can put your stock on while you're chopping vegetables, making your roux, etc and it will be ready by the time you're ready for it.
Also, throw your onion tops, celery tops/leaves, etc. in the stock pot. No reason to waste all of that without grabbing some flavor from it first.
If your gumbo tastes like chicken broth, I'd say try making a darker roux or use more of it.
Also, throw your onion tops, celery tops/leaves, etc. in the stock pot. No reason to waste all of that without grabbing some flavor from it first.
If your gumbo tastes like chicken broth, I'd say try making a darker roux or use more of it.
Posted on 1/13/12 at 11:12 am to BugAC
quote:
I know how to make a stock, but the idea of boiling the chicken with the rest of the stock AFTER i've already girlled it, makes me think i will lose seasoning and flavor thats already in the chicken.
De-bone them or just buy another chicken. A fryer costs what, $5?
Posted on 1/13/12 at 11:13 am to kfizzle85
quote:
I would hardly classify making a stock as a lot of work.
That's the way I feel about it. Just take whatever your not using and simmer it in some water. Go do some other stuff and use it when you're ready. The hardest part is having and extra pot to clean at the end.
Posted on 1/13/12 at 11:14 am to kfizzle85
quote:
Take leftover chicken bones and carcass, crack bones
Ah. Ok, didn't think about this.
I'll just debone the chicken, and use that and the skin, along with the celery tips, bellpepper core, onion tops and skin and boil it up.
Yall add carrot to your stock?
ETA: BRB, going to lunch
This post was edited on 1/13/12 at 11:15 am
Posted on 1/13/12 at 11:15 am to BugAC
Is that how they make gumbo in Livonia? Are you still in BR?
Posted on 1/13/12 at 11:15 am to BugAC
I don't use the skin. I know there's some good flavor in there, but in the end it's just extra grease I'll end up skimming out later.
Posted on 1/13/12 at 11:18 am to BayouBlitz
quote:
jalapeno
I just saw this. Never seen that one before.
Posted on 1/13/12 at 11:20 am to BugAC
I make stock in its traditional fashion. I don't want it to taste like anything but stock, so I can use it in anything. Mirepoix + chicken pieces, that's it.
Posted on 1/13/12 at 11:24 am to BugAC
I don't understand how a dish have too much of a stockish flavor when the prime ingredient is chcken. If there is a problem, it is not enough aromatics(trinity) in the roux, and a lack of herbs in the stock.
Posted on 1/13/12 at 11:44 am to Woody
quote:
I don't use the skin. I know there's some good flavor in there, but in the end it's just extra grease I'll end up skimming out later.
Neither do I.
Smoked BBQ Chicken bones make good stock. Doesn't take long at all. Set it and forget it.
Need more meat/bones? Go buy a rotisserie bird at your local grocer. $6-$7? Use meat in gumbo/use bones for stock.
This post was edited on 1/13/12 at 11:45 am
Posted on 1/13/12 at 11:59 am to BugAC
If I use a pre-smoked chicken or turkey for gumbo, for example, I remove the meat and either roast the bones and then put them into liquid for simmering or just throw them in straight and let them simmer while I'm making the roux, chopping veggies and chicken, etc... Take them out before adding the roux.
I do not use the skin.
I do not use carrots because they are sweet and I don't like a sweet component in my gumbo. Don't put anything in that stock that you don't want in your gumbo. If you don't use carrots in gumbo, don't put it in. I put nothing but the bones in to make the stock. I already have the other flavors I will need for the gumbo.
That goes for your grilled chicken too. Don't be putting all manner of bbq rubs on what you're going to use for the gumbo unless you like those flavors in your gumbo.
I do not use the skin.
I do not use carrots because they are sweet and I don't like a sweet component in my gumbo. Don't put anything in that stock that you don't want in your gumbo. If you don't use carrots in gumbo, don't put it in. I put nothing but the bones in to make the stock. I already have the other flavors I will need for the gumbo.
That goes for your grilled chicken too. Don't be putting all manner of bbq rubs on what you're going to use for the gumbo unless you like those flavors in your gumbo.
Posted on 1/13/12 at 12:03 pm to BugAC
Swansons is the reccomended brand according to cooks illustrated/
Posted on 1/13/12 at 12:10 pm to BugAC
P.S. If you feel you have too strong a chicken taste, then add a bit more andouille until it balances to your desired flavor.
Posted on 1/13/12 at 12:18 pm to Lost in TX
quote:
Is that how they make gumbo in Livonia? Are you still in BR?
Yeah, is this BC?
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