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How to avoid shredded chicken in gumbo.
Posted on 11/1/19 at 5:19 pm
Posted on 11/1/19 at 5:19 pm
Any tips to avoid chicken being shredded while cooking a gumbo? I usually put in whole thighs and sometimes strips of breast meat, but the chicken seems to shred after 6-8 hours on medium low heat.
I’m making a gumbo for family tomorrow...was going to start my roux, trinity mix, etc and add the sausage tonight and leave it on low heat. Add the chicken tomorrow. Is that ok?
I’m making a gumbo for family tomorrow...was going to start my roux, trinity mix, etc and add the sausage tonight and leave it on low heat. Add the chicken tomorrow. Is that ok?
Posted on 11/1/19 at 5:24 pm to Crescent Connection
My dad always grilled his first. I do the same. Then cut in to chunks. Never shreds. But, I like a very dark and thicker gumbo.
Posted on 11/1/19 at 5:26 pm to Crescent Connection
Skip the breast meat.
Posted on 11/1/19 at 5:27 pm to Crescent Connection
Cook it a head of time, refrigerate it, then cut it and add it to the gumbo.
Not sure the exact science behind it, but the proteins and such bind back together and then require a higher heat than before to break them down.
Not sure the exact science behind it, but the proteins and such bind back together and then require a higher heat than before to break them down.
This post was edited on 11/1/19 at 5:28 pm
Posted on 11/1/19 at 5:27 pm to Crescent Connection
I use two chicken breasts on the bone and let it simmer in the gumbo until breast meat is done. I remove from the pot and debone, reserving the breast meat for later. I add my four cut-up boneless skinless chicken thighs to the pot, and let that simmer till done (along with the sausage). I don't add the bite sized breast meat back until everything is almost done. I add it back to warm it up, thereby theoretically not having overcooked white meat.
Occasionally, on the reheat for leftovers, I absentmindedly let it go too hard and it is shredded anyway.
Occasionally, on the reheat for leftovers, I absentmindedly let it go too hard and it is shredded anyway.
Posted on 11/1/19 at 5:35 pm to Crescent Connection
Shoot, I like shredded chicken in gumbo and I usually just get chunks of meat. Of course, I never cook a gumbo longer than four hours or so.
Posted on 11/1/19 at 5:39 pm to Crescent Connection
I think you're cooking your gumbo, particularly the chicken, for too long. I've never simmered gumbo for that long. It doesn't need to cook that long to marry the flavors.
I add the roux with trinity, simmer it for about 30 minutes. Add the meats, simmer another 30 or so and that's it. Now, my chicken is usually precooked whether I've fried it, boiled it, smoked it or whatever. If you're cooking it raw in your gumbo, that's fine, but when it's done, take it off the heat.
I really don't like shredded meat in gumbo. It hangs off the spoon and burns my chin!
I add the roux with trinity, simmer it for about 30 minutes. Add the meats, simmer another 30 or so and that's it. Now, my chicken is usually precooked whether I've fried it, boiled it, smoked it or whatever. If you're cooking it raw in your gumbo, that's fine, but when it's done, take it off the heat.
I really don't like shredded meat in gumbo. It hangs off the spoon and burns my chin!
Posted on 11/1/19 at 5:40 pm to Crescent Connection
I don’t add the chicken breast until the last hour or hour and half of cooking. I keep the heat medium low with the water barey at a simmer. Did one yesterday and all intact
Posted on 11/1/19 at 5:56 pm to Crescent Connection
I'll usually either roast a chicken or buy a rotisserie one. Debone it and set the meat aside then use the bones to make your stock. Add the cooked pulled meat during the last hour of cooking. It'll get soft but won't fall apart.
What benefit do you get from cooking a gumbo for 6-8 hours?? Seems excessive to me.
What benefit do you get from cooking a gumbo for 6-8 hours?? Seems excessive to me.
Posted on 11/1/19 at 5:57 pm to Crescent Connection
Are you using a fryer, a hen or a rooster? Seriously, if you use a fryer, you cant cook it long, and it doesn’t have the more bold flavor of a hen. A hen, you need to boil that bird for a lil while and she’ll stick together for quite a while,,,,,now a rooster, you need to boil that bastard for a long time, and has a much stronger flavor.
Posted on 11/1/19 at 6:08 pm to Crescent Connection
There is absolutely no benefit for cooking a gumbo that long. That is your problem.
Posted on 11/1/19 at 7:12 pm to Crescent Connection
1. You can cook stock, roux, seasoning veggies that long if you feel like you need to, but not with your meat in there. The chicken only needs 1 - 2 hours.
2. You’re ruining your sausage. I understand you want that flavor in the liquid, but that’s extreme overkill. I actually add sausage after my chicken.
3. What I do: drop a whole chicken in a pot of seasoned water, with a couple stalks of celery, and a halved onion. Cook until chicken is done. Remove chicken to colander and let cool. Use the stock/broth you’ve just made as the liquid component of gumbo. Add to roux/trinity and boil/simmer for a couple of hours. Debone cooked chicken and add to pot w a few boneless skinless breasts diced up, along with sausage. Add okra if desired.
2. You’re ruining your sausage. I understand you want that flavor in the liquid, but that’s extreme overkill. I actually add sausage after my chicken.
3. What I do: drop a whole chicken in a pot of seasoned water, with a couple stalks of celery, and a halved onion. Cook until chicken is done. Remove chicken to colander and let cool. Use the stock/broth you’ve just made as the liquid component of gumbo. Add to roux/trinity and boil/simmer for a couple of hours. Debone cooked chicken and add to pot w a few boneless skinless breasts diced up, along with sausage. Add okra if desired.
Posted on 11/1/19 at 7:14 pm to GusMcRae
This is because I want the flavor profile of the bones but don’t want people picking around bones at the table.
Posted on 11/1/19 at 7:22 pm to Crescent Connection
quote:
6-8 hours on medium low heat.
This is why your chicken is shredding
And FTR I much prefer shredded chicken texture in C&S gumbo
Posted on 11/1/19 at 8:05 pm to Crescent Connection
Dont cook it 6-8 hours, that's overkill.
Posted on 11/1/19 at 9:50 pm to Crescent Connection
quote:
How to avoid shredded chicken in gumbo.
Make a seafood gumbo?
This post was edited on 11/1/19 at 9:51 pm
Posted on 11/2/19 at 2:04 am to Crescent Connection
quote:Im going to sound like a smart arse, but thats what happens with bird type meat on a low and slow cook for that long. (I make shredded chicken in the crock pot all the time for 6-8 hours on low). Just cook the chicken separately and add a couple hours before you expect it to be done. You do want the chicken to be slowly going in the roux for At least an hour or so to incorporate the juices a little.
but the chicken seems to shred after 6-8 hours on medium low heat.
I for one like the shredded chicken in a gumbo, but I know no one cares..
This post was edited on 11/2/19 at 2:06 am
Posted on 11/2/19 at 6:22 am to Crescent Connection
Why the hell are you cooking it so long?? Chicken and Sausage gumbo is a 2 hour ordeal...tops
Posted on 11/2/19 at 6:36 am to Crescent Connection
quote:
after 6-8 hours on medium low heat.
If you cook it this long and are stirring often it will break apart.
Meat can still be over cooked even sitting a pot of liquid.
Posted on 11/2/19 at 6:57 am to Crescent Connection
Chunked chicken thighs cooked before your roux. Take out and start the rest of the pot. Add the cooked chicken chunks in the last hour, it won’t fall apart
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