re: Gameday gumbo tomorrow... what chicken should I add?

Bergeron's smoked chicken thighs with some Jacobs World famous andouille ...throw in some rouses Springer Mts farms chicken breasts now you got you a truly great gumbo!

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why is that?

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Because it seems like most choose rotisserie for the quickness, which doesn't really jive with making a stock from scratch.

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Because it seems like most choose rotisserie for the quickness, which doesn't really jive with making a stock from scratch.

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I use the bones from a rotisserie chicken and combine them with vegetables to make a dark stock. I typically freeze that stock and use it to go with the next rotisserie chicken.

De-boning a rotisserie takes longer than opening a pack of chicken and throwing it into the pot.

So yes, de-boning, put the chicken to the side and making a stock from the carcass is something I do.

either that or I say frick it and use better than bullion which would lend to your conclusion.

Thighs

I buy a smoked chicken from a place like Chris’ Specialty Meats. Add a great, smoky flavor to the gumbo. I guess I use it like Tasso.

Then for more meat I used about 6 chicken thighs, skin on and bone in. After simmering I remove from the pot and shred the meat, discard skin and bones

Boil the chicken and make your own broth. Use just a little liquid crab boil. Pull the chicken and let it cool. Strain the broth. Get as much meat as you can from the boiled chicken.