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re: Store Bought Chicken Stock
Posted on 10/8/18 at 10:09 am to gumbo2176
Posted on 10/8/18 at 10:09 am to gumbo2176
quote:
let that simmer for at least 12 hours for a nice rich stock.
Most people don’t have a whole day when they decide on a whim to cook a gumbo. Better than bouillon is a great product and makes a great gumbo.
1
Posted on 10/10/18 at 10:27 am to TH03
I drop a whole chicken, a halved onion, and a few stalks of celery in a pot of boiling water, while browning my roux. Pull the chicken out when done and let it cool in a colander.
Now I have a roux, and a chicken stock. It didn’t really take any longer.
I’ll debone the cooked chicken by hand, and add it back to the gumbo later.
Now I have a roux, and a chicken stock. It didn’t really take any longer.
I’ll debone the cooked chicken by hand, and add it back to the gumbo later.
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