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Posted on 10/18/16 at 2:47 pm to jimbeam
Cut the hen up. Once you add the water, add the chicken pieces back to the water. After 30 minutes, remove chicken pieces and let them cool. Once cool, remove the meat, cut into bite sized chunks and return back to the gumbo.
I would add low sodium chicken broth instead of water but that's just me. It should be fine
I would add low sodium chicken broth instead of water but that's just me. It should be fine
Posted on 10/18/16 at 2:50 pm to CAD703X
I will use those boxed/canned broths/"stocks" for some things, but never gumbo. There's really no reason if you're going to go through the trouble to not make your own, if making gumbo.
Posted on 10/18/16 at 3:41 pm to jimbeam
All the old people I know do not use a stock in their gumbo and it comes out just fine.
Posted on 10/18/16 at 3:45 pm to CHEDBALLZ
Paul Prudhomme uses water in his fried chicken recipe in his first cookbook.
Posted on 10/18/16 at 4:55 pm to jimbeam
quote:
Chicken in net would simplify things.
That's precisely my go-to. Chicken is deboned and skinned, and all the skin and bones go into cheesecloth bundles. They simmer with the meat and when it's time to insert gumbo into face, you just fish the bundles out and you're good to go.
I use stock AND let the bag of bones/skin simmer.
EDIT: How is this not a gumbo fight thread yet?
This post was edited on 10/18/16 at 4:59 pm
Posted on 10/18/16 at 5:03 pm to TigerstuckinMS
I'm actually glad and surprised it remained civil 
Posted on 10/18/16 at 5:21 pm to jimbeam
I always boil whole chickens in water, celery, onion, carrot, BP, seasoning of choice, while I make my roux in a black iron.
Pull the chicken when done, let cool, debone (makes it easier to eat in a group setting, like a tailgate.
Add the stock you made by boiling the chicken to the roux, or vice versa. Let the roux/stock "marry"... boil for at least an hour, preferably 2.
Add sausage, deboned chicken, (and sometimes additional breast or thigh meat, if you need more meat) back to the pot. Add okra near the end if that is your preference... voila.
Pull the chicken when done, let cool, debone (makes it easier to eat in a group setting, like a tailgate.
Add the stock you made by boiling the chicken to the roux, or vice versa. Let the roux/stock "marry"... boil for at least an hour, preferably 2.
Add sausage, deboned chicken, (and sometimes additional breast or thigh meat, if you need more meat) back to the pot. Add okra near the end if that is your preference... voila.
Posted on 10/18/16 at 7:07 pm to GusMcRae
a hen has a lot more fat than a fryer, you need to refrigerate that stock so the fat rises and congeals so you can remove most of it
Posted on 10/18/16 at 7:29 pm to GusMcRae
Just buy the rotesserie chicken from store and use those skin and bone to help make stock
This post was edited on 10/18/16 at 7:30 pm
Posted on 10/18/16 at 9:01 pm to Rouge
Yep that's the cheater gumbo my man
Debone the rotisserie
Boil the carcass with veggies and spices
Strain the stock.
Sautée some trinity and garlic after you brown the sausage
Add Kary's roux to boiling stock, then veggies/sausage/chicken.
Debone the rotisserie
Boil the carcass with veggies and spices
Strain the stock.
Sautée some trinity and garlic after you brown the sausage
Add Kary's roux to boiling stock, then veggies/sausage/chicken.
Posted on 10/19/16 at 5:00 pm to Sailorjerry
who said anything about a hen?
Yeah, sure, refrigerate and remove fat if you have 10 hours. Whatever floats your boat. Otherwise, skim as best you can. I also have a bottom spout measuring cup... 2 quart, which allows you to remove fat efficiently.
Yeah, sure, refrigerate and remove fat if you have 10 hours. Whatever floats your boat. Otherwise, skim as best you can. I also have a bottom spout measuring cup... 2 quart, which allows you to remove fat efficiently.
Posted on 10/19/16 at 7:33 pm to GusMcRae
Better Than Bouillon soup base is better than any store bought stock or broth. Fact.
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