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Started By
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What kind of chicken do you use in your gumbo?
Posted on 10/5/11 at 6:12 pm
Posted on 10/5/11 at 6:12 pm
Thighs were on sale for 89 cents a pound so I snagged a couple family packs to make a big pot this weekend.
24
Posted on 10/5/11 at 6:21 pm to Cosmo
I prefer the dark meat in a gumbo but not fried
interesting, never thought of it actually
interesting, never thought of it actually
Posted on 10/5/11 at 6:22 pm to Cosmo
I also prefer more dark meat than white meat in gumbo, though I use both and don't eat much dark meat otherwise. It holds moisture better than the white.
Posted on 10/5/11 at 6:26 pm to Cosmo
usually have a few 10 lb sacks of leg quatahs in the freezers... try to buy em when they hit around the .49 a lb mark and keep a bunch..
Posted on 10/5/11 at 6:58 pm to Cosmo
I usually just boil a whole chicken, make stock from it to use in the gumbo, and de-bone it. All white meat is too dry, IMO, but the thighs would probably be good.
Side note: Husband likes to use just dark meat in jambalaya.
Side note: Husband likes to use just dark meat in jambalaya.
This post was edited on 10/5/11 at 7:00 pm
Posted on 10/5/11 at 7:04 pm to Cosmo
Either a whole chicken or thighs only
Posted on 10/5/11 at 7:06 pm to Cosmo
Boneless thighs.
Posted on 10/5/11 at 7:08 pm to Ole Geauxt
Agreed. I find the white meat comes out stringy.
Posted on 10/5/11 at 7:09 pm to Dorothy
quote:
I usually just boil a whole chicken
Try roasting it and taking the meat off. Then roast the bones on a bed of onions, carrots and celery. You get a really dark stock and there is no fat/grease to remove from the stock. Roasted bones and roasted veggies give a much more complex and easier to manage stock.
Discard the skin.
Posted on 10/5/11 at 7:41 pm to glassman
Usually a big ole Hen
Different flavor than them little fryers if you ask me.
Sometimes I'll roast it first when I have time.
The legs and thighs go in whole... dats for me
Different flavor than them little fryers if you ask me.
Sometimes I'll roast it first when I have time.
The legs and thighs go in whole... dats for me
Posted on 10/5/11 at 7:47 pm to Kajungee
quote:
Usually a big ole Hen
Good call Gee. If the time isn't a factor roasting is the way to go.
Posted on 10/5/11 at 8:03 pm to Cosmo
Boneless skinless chicken breasts cut into small pieces. I also remove the casing from my andouille and cut the slices into quarters.
Posted on 10/5/11 at 8:18 pm to Lexo
And canned OKRA..you fraud...
I use whatever I have and whatever is left over. Isn't that what a gumbo is?
I use whatever I have and whatever is left over. Isn't that what a gumbo is?
Posted on 10/5/11 at 8:21 pm to Martini
quote:if i used Chicken of The Sea, would that make it a seafood gumbo?
canned OKRA.
Posted on 10/5/11 at 8:48 pm to pochejp
quote:
Boneless thighs.
This
Posted on 10/5/11 at 8:49 pm to Cosmo
I use thighs. Not a big fan of white meat in a gumbo.
Posted on 10/5/11 at 8:52 pm to glassman
quote:
Try roasting it and taking the meat off. Then roast the bones on a bed of onions, carrots and celery. You get a really dark stock and there is no fat/grease to remove from the stock. Roasted bones and roasted veggies give a much more complex and easier to manage stock.
Try making this your sig quote
Posted on 10/5/11 at 8:56 pm to Cosmo
I use leg quarters. Just made a small batch of chicken and sausage gumbo tonight. (ol' lady's request)
And yes, there were okra and tomatoes in it.
What's crazy is that that i can't eat any part of it other than the chicken meat.
And yes, there were okra and tomatoes in it.
What's crazy is that that i can't eat any part of it other than the chicken meat.
Posted on 10/5/11 at 9:08 pm to glassman
quote:
glassman
post your recipe if you dont mind
i remember reading it but i cant find it
Posted on 10/5/11 at 9:11 pm to glassman
quote:The only way to go imo.
Usually a big ole Hen
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