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Posted on 11/8/12 at 12:39 pm to Btrtigerfan
Hey, Martini is a friend of mine.
Sloopy, same measurements and use about 4 large breasts and you should've good to go. If you don't want to fry, you could dust with flour and seasonings and just brown a bit in shallow oil. Cooking the flour on the chicken imparts a nice flavor or just simmer them a bit in stock. Breasts can be dry if cooked to death. The meat will simmer again the gumbo. Or cut the meat raw and simmer in the gumbo until cooked.
Sloopy, same measurements and use about 4 large breasts and you should've good to go. If you don't want to fry, you could dust with flour and seasonings and just brown a bit in shallow oil. Cooking the flour on the chicken imparts a nice flavor or just simmer them a bit in stock. Breasts can be dry if cooked to death. The meat will simmer again the gumbo. Or cut the meat raw and simmer in the gumbo until cooked.
Posted on 11/8/12 at 12:39 pm to Btrtigerfan
File is not a must, but damn close.
As for the chicken.
I buy a whole Hen, cut the legs and thighs and add them whole.
I filet the breast and cut that up into pieces.
The rest of the carcus goes into a stock pot which I debone later and use the stock.
That being said... I enjoy all gumbos..
If all Gumbos tasted the same the world would be a boring place
As for the chicken.
I buy a whole Hen, cut the legs and thighs and add them whole.
I filet the breast and cut that up into pieces.
The rest of the carcus goes into a stock pot which I debone later and use the stock.
That being said... I enjoy all gumbos..
If all Gumbos tasted the same the world would be a boring place
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