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re: What stock do you use for gumbo?
Posted on 2/8/21 at 4:10 pm to tlsu15
Posted on 2/8/21 at 4:10 pm to tlsu15
Make my own. Rouses has leg quarters on sale for .19c lb right now. Bought two bags, separated the legs from the thighs then I always remove the backbone portion from each thigh.
I use those to make my stock. Onions cut in half, celery stalks, peppercorns, little bit of garlic powder and couple of bay leaves added in. Simmer for a couple of hours, strain then freeze in pint containers.
I use those to make my stock. Onions cut in half, celery stalks, peppercorns, little bit of garlic powder and couple of bay leaves added in. Simmer for a couple of hours, strain then freeze in pint containers.
Posted on 2/8/21 at 4:14 pm to GeauxTigers0107
quote:
I use those to make my stock. Onions cut in half, celery stalks,
most times i use the scraps from the trinity i cut for the gumbo, onions, celery and peppers. minus the roots.
Posted on 2/8/21 at 4:23 pm to GeauxTigers0107
quote:
separated the legs from the thighs then I always remove the backbone portion from each thigh.
I do the same, and also when they put split breasts on sale, I'll remove the fat and toss that but use the bones to make my pot of stock.
Only difference is I cook mine down a good 12 hours and when done and chilled, I'll remove the fat that coagulates on top and what's left is like Jello since it sets and is not very liquid. Much more intense flavor to it.
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