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KyrieElaison
LSU Fan
Tennessee
Member since Oct 2014
1781 posts

Gumbo Chicken Stock
I usually make my own stock for gumbo but will be pressed for time on Saturday. Have you noticed a big difference in store bought vs homemade stock in a gumbo?


Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
127032 posts

re: Gumbo Chicken Stock
No


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46
OTIS2
LSU Fan
NoLA
Member since Jul 2008
42709 posts

re: Gumbo Chicken Stock
No.


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51
BlackenedOut
The Big Sleazy
Member since Feb 2011
5149 posts

re: Gumbo Chicken Stock
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.


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42
gumbo2176
Member since May 2018
4537 posts
 Online 

re: Gumbo Chicken Stock
Not really. Also, if you are going to make a chicken/sausage gumbo, just cooking down your chicken in the gumbo will add a lot of flavor to the pot.

Don't know about your method, but I season and brown my chicken slightly before putting it in the gumbo to get some render some of the fat out and firm up the chicken. Then I'll only cook it for about 1 1/2 hours, or until the meat starts separating from the bone just slightly before pulling it out and deboning the chicken.

I hate gumbo with bones in it.


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11
Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
8055 posts

re: Gumbo Chicken Stock
This is all you need.



jvargas
LSU Fan
Member since Feb 2019
279 posts

re: Gumbo Chicken Stock
You are correct sir.


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20
OTIS2
LSU Fan
NoLA
Member since Jul 2008
42709 posts

re: Gumbo Chicken Stock
all of their stock products are excellent cheats.


LNCHBOX
LSU Fan
70001
Member since Jun 2009
56211 posts

re: Gumbo Chicken Stock
quote:

This is all you need.




Yup. My gumbo gets complimented every time I serve it and I almost exclusively use this stuff.


Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
8055 posts

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


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USA
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NOLATiger71
LSU Fan
New Orleans
Member since Dec 2017
891 posts

re: Gumbo Chicken Stock
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.


NOLATiger71
LSU Fan
New Orleans
Member since Dec 2017
891 posts

re: Gumbo Chicken Stock
Lately I have been cutting back on the salt in my stock. I would rather use seasonings or salt to bring back into my food versus having the salt in the stock.

Thoughts?


OTIS2
LSU Fan
NoLA
Member since Jul 2008
42709 posts

re: Gumbo Chicken Stock
I never salt or pepper my stocks...only bones/shells (seafood)/aromatics. I season later.


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20
KyrieElaison
LSU Fan
Tennessee
Member since Oct 2014
1781 posts

re: Gumbo Chicken Stock
How much of the base do you use per quart or cup of water?


LNCHBOX
LSU Fan
70001
Member since Jun 2009
56211 posts

re: Gumbo Chicken Stock
quote:

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




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


hungryone
LSU Fan
river parishes
Member since Sep 2010
9704 posts
 Online 

re: Gumbo Chicken Stock
+1 on the Better than Bouillion.
BUT, if you use bone-in chicken & boil it in the gumbo, then remove & debone, returning the meat to the pot, you may not need stock at all.


Powerman
LSU Fan
Virginia
Member since Jan 2004
139385 posts

re: Gumbo Chicken Stock
quote:

+1 on the Better than Bouillion.

Isn't that salty though?


bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11500 posts

re: Gumbo Chicken Stock
quote:

Isn't that salty though?


I've never found it to be too salty. Especially not for a big pot of gumbo.


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10
Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
40296 posts
 Online 

re: Gumbo Chicken Stock
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.



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TIGERFANZZ
LSU Fan
THE Death Valley
Member since Nov 2007
3912 posts

re: Gumbo Chicken Stock
If you make your gumbo with a hen, you don’t need stock. That big fat yard bird will make its own delicious stock


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