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re: Chicken sausage gumbo
Posted on 10/4/20 at 7:18 pm to Dale Doubak
Posted on 10/4/20 at 7:18 pm to Dale Doubak
I guess there are as many ways to make gumbo, as there are cooks, but...
I typically boil/simmer a whole chicken/hen long enough to make a good stock and the bird is tender enough to de-bone. Debone the bird and set meat aside.
Use that stock to marry to my roux/trinity for at least an hour. Usually add about 8-10 bnls/sknls thighs, cubed, and add the meat from the deboned chicken about 30 minutes later, along with sausage and okra.
A lot of work, but I want the flavor from the bones, and having my guests have to pick around bones seems slightly uncouth.
That's not the way I do it every time, but fairly standard at my house.
I typically boil/simmer a whole chicken/hen long enough to make a good stock and the bird is tender enough to de-bone. Debone the bird and set meat aside.
Use that stock to marry to my roux/trinity for at least an hour. Usually add about 8-10 bnls/sknls thighs, cubed, and add the meat from the deboned chicken about 30 minutes later, along with sausage and okra.
A lot of work, but I want the flavor from the bones, and having my guests have to pick around bones seems slightly uncouth.
That's not the way I do it every time, but fairly standard at my house.
1
Posted on 10/4/20 at 8:10 pm to GusMcRae
I prefer bone-in legs and wings in my gumbo and I debone the breasts and thighs because the wife likes her gumbo with boneless chicken. We both win AND I get the benefit of those leg and wing bones simmering slowly and adding flavor to my gumbo.
Posted on 10/5/20 at 10:02 am to Dale Doubak
Brown off, pre-stock and roux.
Then toss in and let it fall apart on its own for 2 hours. At that mark pull out whatever hasn't fallen apart on it's own and shred.
Then toss in and let it fall apart on its own for 2 hours. At that mark pull out whatever hasn't fallen apart on it's own and shred.
Posted on 10/5/20 at 11:01 am to Dale Doubak
Bake on parchment paper to about 90% done. Lose a lot of unnecessary fat that way.
Posted on 10/5/20 at 1:44 pm to Dale Doubak
I will debone once they are cooked through. I don't want people having to deal with bones while they are eating.
Posted on 10/5/20 at 1:49 pm to Dale Doubak
Take the chicken, smoke the chicken, de-bone the chicken, roast the bones, use bones to make stock, strain the stock, add the hot roux and cooked trinity, add the chicken and cooked sausage, simmer for a little while, eat before the chicken gets stringy...
Posted on 10/5/20 at 2:17 pm to Dale Doubak
I smoke chicken breasts and chop them up. The chicken falls apart as it cooks. I like to use andouille sausage. Works for me.
Posted on 10/6/20 at 2:22 pm to Kim Jong Ir
quote:
I use rotisserie chickens in my gumbos. Remove the meat from the bones in desired sized chunks and use the carcass for the stock. The roasted chicken bones etc. make a great rich stock.
i'm going to do this during the Delta work break.
Posted on 10/6/20 at 2:29 pm to MorbidTheClown
quote:
i'm going to do this during the Delta work break.
Add in a little Chicken Better Than Bouillon and you have a really great tasting stock.
Posted on 10/6/20 at 4:00 pm to Trout Bandit
actually tried that once. made it really salty. maybe i used too much?
Posted on 10/6/20 at 4:29 pm to Daponch
quote:
I smoke chicken breasts and chop them up. The chicken falls apart as it cooks. I like to use andouille sausage. Works for me.
I just made one with some thighs I smoked and some andouille. I deboned them after smoking, but also threw the bones in to cook down as well (actually for a couple of hours before adding the meat).
The added smokiness is everything to me.
I prefer the way the thigh meat holds together better than the breasts (which seem to shred more), but I guess that's a personal preference.
Posted on 10/6/20 at 4:40 pm to Dale Doubak
Either get cooked quarters at Costco or pull off rotesire and soak the bones for a few hours in stock.
Posted on 10/6/20 at 4:41 pm to SuperSaint
Your California grade gumbo looks perfect
This post was edited on 10/6/20 at 5:03 pm
Posted on 10/6/20 at 5:03 pm to Joshjrn
quote:
I brown my chicken thighs whole
Posted on 10/6/20 at 7:39 pm to Coater
Same. I like bite sized chunks and not shredded. Brown and add into the pot after the stock goes in.
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