Gumbo Chicken Stock

No

Tangent, and I get the store bought vs homemade stock argument, however, I have been making stock in a crockpot over night for the last few months and it has simplified things.

Chicken bones, some mirepoix, peppercorns, salt, tomato, parsley. Put it on medium heat. Go to bed. Wake up and have stock. Strain and ready to go. New to me tip I read about in a Hugh acheson cookbook.

This is all you need.

all of their stock products are excellent cheats.

Yeah I debone a rotisserie chicken and boil the carcass with some aromatics and supplement it with some BTB. No complaints ever.

I do the exact same thing. Each week the wife brings home a Costco rotisserie chicken. When it has been picked through I simply make a quart of stock and freeze. By the time I cook something needing chicken stock it’s ready to go.

I never salt or pepper my stocks...only bones/shells (seafood)/aromatics. I season later.

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How much of the base do you use per quart or cup of water?

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They suggest 1 tsp per cup of water for the chicken. I haven't been compelled to stray from that recommendation.

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+1 on the Better than Bouillion.

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Isn't that salty though?

Homemade tastes better to me, but that's especially for something like chicken soup.

I usually make a lot of gumbo at once and trying to make enough stock for 5 gallons can be difficult. I sometimes use BTB or I keep Minor's low sodium in my freezer to shore up a stock when need be. Regardless of whether I use those or go with a carton stock, I take the bones off the chicken and throw them into the pot to simmer while I do other things. This "beefs" up the stock even if you don't have time to simmer it for a long time. It is especially tasty when using smoked chicken or turkey, for example, in which case I throw in the skin as well. When I make fried chicken gumbo, I throw those bones in as well. I don't add any aromatics for gumbo stock because I'm going to be seasoning the gumbo anyway. Easier to strain it, also.

BlackenedOut is correct about making it overnight in a crock pot. I've done that many times in one of those 18 quart roasters overnight. There are also methods for overnight oven stock online if that works for you.