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re: Poll: Do you brown your chicken for gumbo?
Posted on 9/30/22 at 10:20 am to mouton
Posted on 9/30/22 at 10:20 am to mouton
Absolutely yes. I started doing it, now I can't not do it. Get that little brown on that chicken just does something for me. Just feel you can get a little more flavor out of the chicken/hen. Just looks a little better too IMO.
1
Posted on 9/30/22 at 12:59 pm to BlackPot
Nope.... and I use jar roux. Let the downvoting begin!
Posted on 9/30/22 at 1:30 pm to Wasp
quote:
I make it even easier though and ask my local grocery store that has a smoker to do it for me. Usually get 15-20 lbs of bone in thighs. And ask them to save the drippings. Usually $1/lb
Bruh, who is your grocer?
Posted on 9/30/22 at 2:19 pm to mouton
Thighs cooked in the oven.
Posted on 9/30/22 at 3:05 pm to mouton
Boil mine and use the stock.
Posted on 9/30/22 at 3:53 pm to BMoney
quote:
have started smoking boneless chicken breasts for my gumbo. Once I started doing that, I can't go back to not doing it.
I like to de-bone a hen then use the carcass for stock. Smoke the hen pieces.
Posted on 9/30/22 at 4:01 pm to nwacajun
quote:
Boil mine and use the stock.
This… ALWAYS this.
Posted on 9/30/22 at 4:02 pm to nwacajun
quote:
Boil mine and use the stock.
You're actually using the broth. Which has less depth of flavor than a stock. As does plain boiled chicken vs some that have been browned (or smoked or roasted).
Posted on 9/30/22 at 4:31 pm to mouton
sometimes, sometime not. 50/50.
i always brown the sausage.
i always brown the sausage.
Posted on 9/30/22 at 5:37 pm to Salmon
quote:
When I make my "cheat" gumbos with the rotisserie chicken from the market
I usually smoke a whole bird but when I don't have time, I do the rotisserie thing ... if I can find one that is just plain, not the garlic flavored crap.
Posted on 9/30/22 at 5:39 pm to mouton
I smoke chicken thighs for an hour or so and add them to the gumbo. It gives a nice smoky flavor.
Posted on 9/30/22 at 6:21 pm to mouton
quote:
Do you brown your chicken for gumbo?
Yes.
Thigh meat.
Brown chicky, brown sausage, deglaze, dump liquid into bowl with chicken & sausage.
Posted on 9/30/22 at 7:56 pm to RummelTiger
I’ll take all of y’all’s downvotes but I have started grilling boneless thighs and breasts on the grill. I rub them with pig stand basting sauce, season with hardcore carnivore red, then grill hot and fast. I usually prep a large amount of chicken and do this the day or two before and eat a couple with a salad, then the next day use them for chopped bbq sandwiches, then throw the rest in the pot the next day.
I use chicken stock for the gumbo so I typically make my gumbo by browning my sausage, making roux, browning veggies, then simmering for a while and throwing the grilled chicken a little prior to service so they don’t shred too bad.
I use chicken stock for the gumbo so I typically make my gumbo by browning my sausage, making roux, browning veggies, then simmering for a while and throwing the grilled chicken a little prior to service so they don’t shred too bad.
Posted on 9/30/22 at 10:36 pm to mouton
Yeah, I always brown the chicken for gumbo.
I’m kind of a psycho and go as far as marinating the chicken a day ahead. Then I braise the chicken with roasted veggies and any leftover chicken stock and other aromatics. That way I’m starting with a rich fortified broth when making the gumbo. I was as much richness as I can get. Let the braised chicken cool in its liquid until it reaches room temp then pick the meat and strain the broth. That broth is my gumbo liquid.
I’m kind of a psycho and go as far as marinating the chicken a day ahead. Then I braise the chicken with roasted veggies and any leftover chicken stock and other aromatics. That way I’m starting with a rich fortified broth when making the gumbo. I was as much richness as I can get. Let the braised chicken cool in its liquid until it reaches room temp then pick the meat and strain the broth. That broth is my gumbo liquid.
Posted on 9/30/22 at 11:53 pm to MeridianDog
MD!!!
Posted on 10/1/22 at 7:57 am to mouton
I smoke leg quarters
Posted on 10/1/22 at 9:24 am to ndtiger
My best gumbo has always been when I start by actually frying the chicken and using that oil to make the roux[minus the brown bits]. The fried skin and brown bits add a lot of flavor. It just takes a little more effort so I don't like to do it every time.
Posted on 10/1/22 at 10:02 am to mouton
I usually smoke the chicken and use the bones and skin for my stock. I always brown the sausage as I need the fat in the pot for my roux.
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