Boneless skinless chicken breast

Have an upvote for an incredible thread and title.

Poultry/Tyson board

Disagreed. Skinless chicken is fine. Skinless poule d’eau is the best in gumbo.

We use to kill several hundred or more a year. My Momma would make gumbo with all of them.

One night I killed almost a hundred. I raked a flock of them with seven shots after stalking and drifting into them. It took hours to get in position using the quarter moon for light.

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Skinless poule d’eau is the best in gumbo.

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And the green feet to make the stock!

I can’t believe all the people who brown any meat before adding to a gumbo.

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I can’t believe all the people who brown any meat before adding to a gumbo.

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This is why I like to visit this site. It's a carnival of retards.

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This is why I like to visit this site. It's a carnival of retards.

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You must be some insecure little pussy to feel the need to call names without provocation but I bet you’d change your mind if you ate my chicken and sausage gumbo.

when I make gumbo, I make the stock by simmering a whole chicken with onions, carrots, and celery for several hours. I pick the meat off the bone and add it back to the gumbo at the end. The chunks of the breast are always good

Did you mean boneless skinless chicken thighs?

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Boneless skinless chicken breast
Does not belong in gumbo!
Agreed?

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I prefer other meat, but chicken breast can work just fine. You just have to ensure that it only cooks to 165, which will keep it tender. Anything over is going to be stringy and tasteless.

I would cook the gumbo until done and then add whole cuts of chicken breasts while it's at a simmer. Simmer until an instant read thermometer reads 160. Remove and chop chicken into bite sized pieces. Add back to the gumbo for a minute and turn it off.