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Started By
Message
roasted chicken bones for gumbo stock?
Posted on 10/30/20 at 8:36 am
Posted on 10/30/20 at 8:36 am
I'm making chicken and andouille gumbo today. I want to roast the bones and veggies to make a rich stock. What temp. and how long should I roast them?
6
Posted on 10/30/20 at 8:45 am to unclejhim
I put mine under the broiler until I can visibly see the bones have browned. Not sure if that is how others do it.
Posted on 10/30/20 at 8:49 am to unclejhim
I put them on a bed of onions and peppers @ 375 until they get some good color. Usually an hour or so. I'm sure you can crank it up if your in a hurry
Posted on 10/30/20 at 9:00 am to unclejhim
400 for 30-45 minutes
Posted on 10/30/20 at 9:03 am to unclejhim
Man I love making stock out of veggie trimmings and bones and such, but I've never thought to roast before running through the pressure cooker. Y'all roast a whole chicken carcass or just the big bones?
Posted on 10/30/20 at 9:35 am to unclejhim
I use the chicken bones for stock but this is how I do it: Boil the chicken half way in a big pot of water with the onions, celery etc., peel the meat off to use for the gumbo, then continue to boil the bones for a couple of hours to make the stock.
Posted on 10/30/20 at 10:29 am to unclejhim
I like to crack my bones before roasting to get the marrow more involved in the process.
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