re: How do you prepare you chicken for chicken and sausage gumbo?

I smoke boneless skinless thighs

Go through all that work for velveting chicken breast when you can just use chicken thighs, which is far superior anyway

Fried and roasted.

I boil the chicken half way, then debone it and boil the bones for the chicken stock.

I use Chicken Thighs, I get the smoked flavor from the Green Onion Sausage, Andouille and Tasso.

Either fried ala Paul Prudhomme's recipe or smoked. Depends on my mood at the time. I made 3 gallons of PP's fried chicken recipe a few weeks ago for gifts and to have Christmas night. Delicious.

You use skinless chicken. I used breasts and thighs, all boneless. These days since I double and triple the recipe, I cut the thighs in half and cut the breasts maybe in 3 large chunks. I do this to get more surface area of the seasoned flour crust and so I don't have to fry the chicken for as long. Saves time and crust parts that drop in the oil don't get burned because you want all of that to use to make the roux. That and the frying oil are key to the flavor of the gumbo.

When I make it, I fry all the chicken and then chop it into bite size pieces. I chop the trinity etc... and the sausage all the day before. Then I put it all together and finish it the next day. If you make a small amount, you wouldn't need the time, but I like to cool the oil and let the good stuff settle to the bottom.

I use boneless skinless chicken thighs. I’ll season them with Tony’s and smoke them. I pull the chicken and add at the end of the cook.

Smoked thighs. Drop in the gumbo last about 30 mintes beforr the first bite

Depends on what I have on hand and how much time and effort I have to put in. Sometimes I pull apart a rotisserie bird and some frozen stock. Other times I will smoke whole chicken or duck, debone, make stock out of skin and bones plus veggie trimmings and if doing duck I'll use the fat drippings to make roux. Sometimes I'll quarter up the bird or use packs of thighs or whatever, brown it up to mostly cook it, then tear it apart and let it finish in the liquid once I've got the rest of the things done.