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re: So should' I add chicken stock to my gumbo?
Posted on 10/14/14 at 10:20 am to TIGERFANZZ
Posted on 10/14/14 at 10:20 am to TIGERFANZZ
I prefer to roast a whole chicken, then make stock, then add that stock to the gumbo. Extra steps, sure, but the roasting imparts better flavor to the stock vs. raw bones, IMO.
Posted on 10/14/14 at 10:32 am to LSUfan20005
quote:
I prefer to roast a whole chicken, then make stock, then add that stock to the gumbo. Extra steps, sure, but the roasting imparts better flavor to the stock vs. raw bones, IMO.
This is the best way to make any stock. Add any old vegetable peelings, cuttings, wilted and reduce, reduce and reduce. I keep small containers and ice cubes of stock.
However if needed in a pinch commercial stock or Better than Bouillion will work just watch the sodium.
Chicken stock is pretty universal/neutral and can be used in most gumbo's even seafood to add a bit of body. It won't make you think you are eating chicken gumbo with shrimp in it. I use it in a lot of applications not calling for chicken.
And good luck finding an old hen. If you do it's like a blind hog finding an acorn. Once in a blue moon.
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