re: How to avoid shredded chicken in gumbo.

Use a hen.

Loved the shredded white meat.

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This is because I want the flavor profile of the bones but don’t want people picking around bones at the table.

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I get around this by deboning the chicken while it's raw. I use my shears to cut up the ribs and then I make a cheesecloth bouquet out of all the bones and the skin and toss it into the pot. Then, when they've given their all, I just fish the whole thing out with some tongs and prop it up on a couple of spoons across the pot to drip for a few minutes, then into the trash.

All the flavor and no little bones or pieces of rubbery skin to find while you're eating.

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Use a hen

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I wish I could always find one when I want a gumbo. I've had trouble with that one. If I have a couple of days, I can always get one, but if I want a gumbo tonight and I don't already have a hen, a fryer might be the best I can get.

Do all dark meat and you'll be good.

Why are you cooking it 6-8 hours?

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I add the roux with trinity, simmer it for about 30 minutes. Add the meats, simmer another 30 or so and that's it. Now, my chicken is usually precooked whether I've fried it, boiled it, smoked it or whatever.

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Followed this advice today, and it was spot on.

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quote: I add the roux with trinity, simmer it for about 30 minutes. Add the meats, simmer another 30 or so and that's it. Now, my chicken is usually precooked whether I've fried it, boiled it, smoked it or whatever.


Followed this advice today, and it was spot on.

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Glad it worked out for you.

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ny tips to avoid chicken being shredded while cooking a gumbo? I usually put in whole thighs and sometimes strips of breast meat, but the chicken seems to shred after 6-8 hours on medium low heat.

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6-8 hours is ridiculously long for gumbo. Completely unnecessary, IMHO. I can go from roux to delicious in 3.5 hrs, even counting the time for chopping/prep.