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Started By
Message
Tailgate gumbo - can I just grill the chicken?
Posted on 11/13/21 at 9:25 am
Posted on 11/13/21 at 9:25 am
Is grilled chicken good in chicken/andouille gumbo?
7
Posted on 11/13/21 at 9:28 am to Rob from Lafourche
Sure , why not
Posted on 11/13/21 at 9:35 am to Rob from Lafourche
you can but, i don't know if i'd go through the trouble of lighting the grill and shite.
Posted on 11/13/21 at 9:54 am to oldcharlie8
The grill will be going regardless
Posted on 11/13/21 at 9:56 am to Rob from Lafourche
Sure you can, but I would use a good bit of chicken or turkey stock and no plain water to cook the roux and trinity down before adding the chicken and whatever else you plan to put in the pot.
Posted on 11/13/21 at 10:18 am to Rob from Lafourche
Yes, if you want to. You will lose some flavor from cooking the chicken in the pot. For me, I would never skip browning the chicken as I think that’s a huge step in my flavor process. But it doesn’t mean you can’t.
Posted on 11/13/21 at 10:53 am to SixthAndBarone
Smoke the chicken before hand. Put the chicken skin in a processor and add that to the gumbo.
Posted on 11/13/21 at 11:01 am to Mr Sausage
quote:
Smoke the chicken before hand
This. Grilling while ok would seem to have a firmer chicken texture than smoked or braised chicken
quote:
Put the chicken skin in a processor and add that to the gumbo.
:mindblown:
Posted on 11/13/21 at 11:27 am to Mr Sausage
quote:
Smoke the chicken before hand. Put the chicken skin in a processor and add that to the gumbo.
I always smoke my chicken for gumbo but holy shite man you are a genius. I was leaning toward making one tonight and this just convinced me
Posted on 11/13/21 at 2:01 pm to Rob from Lafourche
Best chicken gumbo I’ve ever made I smoked the chicken for a few hours then finished cooking it down in the gumbo. Other than the obvious smoke contribution to the flavor, the texture of the meat was improved. No clue on the chemistry behind that.
Posted on 11/13/21 at 4:21 pm to Mr Sausage
quote:
Smoke the chicken before hand. Put the chicken skin in a processor and add that to the gumbo.
When I use smoked chicken, I throw the skin in with the bones when making stock. I’ve never thought about grinding it.
Posted on 11/13/21 at 6:12 pm to Mr Sausage
quote:
Put the chicken skin in a processor
Season skin and then put it on wire rack in oven at 350. Once it’s crisp you have a nice little snack and you can add the schmaltz that’s on the pan to the gumbo
Posted on 11/13/21 at 6:24 pm to GynoSandberg
Ain't gonna lie. At first read, I thought the food processor guy was advocating pureeing raw skin and I threw up in my mouth a bit before I realized he meant smoked and rendered skin.
I like to take the skins, bones, etc., and make a bundle of all that stuff out of cheesecloth and dump that in the pot. Then, when it's time to eat and the rice is cooking, fish the bundle out and use a strainer or some skewers to let it drain good into the pot.
All the flavor of that skin and bones in the pot, but none of those little pieces of bone or rubbery bits in the bowl.
I like to take the skins, bones, etc., and make a bundle of all that stuff out of cheesecloth and dump that in the pot. Then, when it's time to eat and the rice is cooking, fish the bundle out and use a strainer or some skewers to let it drain good into the pot.
All the flavor of that skin and bones in the pot, but none of those little pieces of bone or rubbery bits in the bowl.
This post was edited on 11/13/21 at 6:26 pm
Posted on 11/13/21 at 10:21 pm to TigerstuckinMS
Who would put raw chicken skin in a food processor?
Posted on 11/13/21 at 10:55 pm to Rob from Lafourche
quote:
Is grilled chicken good in chicken/andouille gumbo?
Grilled Good
Rotisserie Better
Smoked Best
Posted on 11/14/21 at 12:22 am to Nicky Parrish
I think fried chicken makes the best gumbo and roux.
Posted on 11/14/21 at 6:15 am to Rob from Lafourche
I bake mine, never was a fan of boiled chicken. It will be fine if you grill it.
Posted on 11/14/21 at 9:15 am to gumbo2176
quote:
Sure you can, but I would use a good bit of chicken or turkey stock and no plain water to cook the roux and trinity down before adding the chicken and whatever else you plan to put in the pot.
Debone the smoked chicken and make your stock with the carcass. Of course, this will typically entail a two day process (or a much longer full day than he may be going for).
Posted on 11/14/21 at 10:44 am to Y.A. Tittle
quote:
Debone the smoked chicken and make your stock with the carcass. Of course, this will typically entail a two day process (or a much longer full day than he may be going for).
If you’re using a smoker that has a water pan. Use the remaining water/chicken fat in the pan as the base for your stock when you boil the carcasses.
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