re: Post pics of your roux

My dad used bones in gumbo. I hate bones in gumbo.

That's why I started boiling the chicken to debone. But you don't want to boil the chicken to long, as it will get mushy. So I boil it just so that it starts to get white to the bone, then immediately pull it out, let it cool a bit, and debone. A lot of the chicken is still stuck on the bones.

Then, throw that back into the boiling water for as long as you want, but I usually do about 30 minutes. By that time, everything has cooked out and off of the bone, leaving bits of chicken floating, and a nice, thick, yellow stock. Pick out the bones, and you got a very tasty stock. Make soup the same way.

While that's boiling, I'm working on the roux and rest of the gumbo preparation, so it's not holding anything up.