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re: Gumbo Chicken Stock
Posted on 10/11/19 at 12:01 am to TIGERFANZZ
Posted on 10/11/19 at 12:01 am to TIGERFANZZ
I have started making my own stock and when short combining with BTB or store bought stock. I think it adds something. If you have an instapot you can have stock in 40 minutes.
0
Posted on 10/11/19 at 5:32 am to KyrieElaison
Oh god yes.
Posted on 10/11/19 at 6:36 am to djrunner
Huge fan of BTB, but once or twice a year I make my own stock for a big gumbo. It has a richer mouthfeel that store bought doesn't deliver.
Made stock last night. Barely simmered at 205 or so a cut up whole chicken in 2 gallons of water, with diced onion and celery, smashed garlic cloves, peppercorns, parsley, and a little salt. After 1.5 hours, let cool a bit, removed chicken and vac sealed to pick meat from bones and put in gumbo Saturday, strained the stock and put in fridge.
Serious Eats has a good article about stock that points out different outcomes based on which chicken parts (or whole) are used, skimming, and whether veg are left big or diced. Surprise: Breast meat made a thin, clear broth, but it had the most intense chicken flavor.
How to Make the Best Chicken Stock
Made stock last night. Barely simmered at 205 or so a cut up whole chicken in 2 gallons of water, with diced onion and celery, smashed garlic cloves, peppercorns, parsley, and a little salt. After 1.5 hours, let cool a bit, removed chicken and vac sealed to pick meat from bones and put in gumbo Saturday, strained the stock and put in fridge.
Serious Eats has a good article about stock that points out different outcomes based on which chicken parts (or whole) are used, skimming, and whether veg are left big or diced. Surprise: Breast meat made a thin, clear broth, but it had the most intense chicken flavor.
How to Make the Best Chicken Stock
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