- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 2/8/21 at 5:01 pm to LSUballs
quote:
I think a well made stock takes gumbo to another level.
I agree. The gelatin you get from the bones gives it a nice shine too.
For just day to day cooking and a quick gumbo on a rainy day, the Costco Chicken stock is legit.
Posted on 2/8/21 at 5:14 pm to MorbidTheClown
quote:
the rotisserie chickens at different stores to make stock. Makes a nice dark stock.
Posted on 2/8/21 at 5:18 pm to jvargas
quote:
Better than Bouillon Roasted Chicken Base.
THIS
Posted on 2/8/21 at 5:48 pm to tlsu15
I always use stock that I make.
It's cheap and easy--I love to smoke chickens, which is also easy and fast.
Pull chicken, roast the bones (cut them in half if you have some strong kitchen sheers) along with celery, onions, whole garlic and carrots. Drizzle all of that with olive oil, season with cracked black pepper and kosher salt. 350 degrees for 40 or so minutes until golden brown.
Add that to a stock pot with fresh thyme, parsley and black pepper corns. Cover to your desired level with cold water.
Bring to a boil, lower to a simmer and skim fat. Cook for 4 or so hours.
Freezes really well and is so damn good.
It's cheap and easy--I love to smoke chickens, which is also easy and fast.
Pull chicken, roast the bones (cut them in half if you have some strong kitchen sheers) along with celery, onions, whole garlic and carrots. Drizzle all of that with olive oil, season with cracked black pepper and kosher salt. 350 degrees for 40 or so minutes until golden brown.
Add that to a stock pot with fresh thyme, parsley and black pepper corns. Cover to your desired level with cold water.
Bring to a boil, lower to a simmer and skim fat. Cook for 4 or so hours.
Freezes really well and is so damn good.
Posted on 2/8/21 at 6:40 pm to tlsu15
quote:I usually buy a 6 lb chicken and simmer it for an hour to make the stock and then use the chicken in the gumbo.
if you make your own, what’s the best recipe?
1 6 lb chicken
salt
1/2 an onion
1 celery stalk
1 garlic clove
paprika
2 Tbsp dried herbs - whatever you like
6 bay leaves
3 quarts water (enough to cover the chicken)
bring it all to a boil then let it simmer for an hour. take out the chicken and let it cool - strain it out and there you go. easy peasy.
Posted on 2/8/21 at 10:34 pm to tlsu15
My best gumbo's are made with the stock I make from my smoked thanksgiving turkey and vegetable scraps in a crock pot. I break down the bones, throw in the wings and any scraps of carrots, celery, peppers, onions, etc for 8+ hours. When it's done, I strain it into a large, metal bowl and place in the refrigerator to cool. Once chilled, I scrap any bits of fat off the top. The stock gets put into quart ziplock bags for freezing.
Posted on 2/9/21 at 5:59 am to tlsu15
I usually use water or bone broth I make from all of the wild game bones I collect
This post was edited on 2/9/21 at 6:00 am
Posted on 2/9/21 at 9:42 am to tlsu15
Smoked turkey stock, made after Thanksgiving and frozen in quart containers.
I'll usually smoke two, and I'm fortunate to have a couple of friends whose families go over board with smoked turkeys. They share what they have left, and I'll cook down stock in my biggest crawfish pot.
I'll usually smoke two, and I'm fortunate to have a couple of friends whose families go over board with smoked turkeys. They share what they have left, and I'll cook down stock in my biggest crawfish pot.
Posted on 2/9/21 at 9:42 am to tlsu15
When making your stock add some smoked turkey necks. You're welcome.
Posted on 2/9/21 at 10:26 am to tlsu15
I try to make sure I'm stocked with...stock in the freezer. For my day to day gumbo I use about 70-30 chicken and beef stock. For my gumbo on Christmas Eve I use my homemade turkey stock.
The box stuff is fine and I've used to before, but a homemade stock does elevate the gumbo to another level.
The box stuff is fine and I've used to before, but a homemade stock does elevate the gumbo to another level.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News