When doing gumbo what do you with the chicken

I brown it a little first

brown, then boil

Depends on the chicken part. Last one I made I had breasts, so out of laziness I seasoned them and baked them. Cut up and put in near the end. Cam out really good, nice chunks of meat that I got positive comments on

Brown

It goes into the hot tub and swims around a while.

I am a firm believer that the sausage and roux are so important that doing anything to the chicken other than putting it into the pot is a waste of time. If your sausage or roux are wrong, you're making a pot of crap. Browning the chicken just means you'll have better browned crap.

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I cheat. I use a rotisserie chicken

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Same here. They make for a great stock.

I use smoked chickens. I debone them and boil the carcass in the stock.

how the hell do you copy and paste a quote, that looks like a quote?

Roast 2 chickens at 425 for about an hour to an hour and fifteen minutes.
Remove skin and remove meat from bones
Place bones on a bed of celery and onions, add carrots for anything other than gumbo stock
Roast bones and vegetables at 400 for one hour.
Place roasted bones and vegetables in stock pot add cold water.
Bring to a boil and reduce to a simmer for 2 and half to three hours.

Result will be a stock that doesn't have to be de-fatted and the color and richness is almost like a beef stock.

This is how a stock is made.
Boiling the chicken is how a broth is made.

Smoke/grill mine. Never boil. Sometimes brown/fry