A Nice Vat of Chicken Stock

What with it getting so chilly and all (predicted highs in the low seventies for Friday and Saturday), I’ve been hankering to make a big batch of gumbo. The thing about gumbo is, I like best to eat it in the cold-weather months (the real cold-weather months, not this low seventies stuff), but okra is a summer-to-early-fall crop. Last year someone gifted us with two pounds of fresh okra late in the summer–just enough for a double batch of gumbo. I froze most of the gumbo, and we happily ate it through the winter. Then a couple of days ago, my mother-in-law sent a bag of okra home with my daughter–again, two pounds, exactly what I need. We just butchered our hog, so we have plenty of smoked sausage ready to go. Perfect timing. Gumbo starts with chicken stock, so I’m making that today. I’m including my chicken stock recipe in this post, and if you’re interested in that recipe and want to go right to it, you can find it here, with ingredients and procedure all compact and straightforward from start to finish without a lot of pictures and digressions and maundering on about the virtues of chicken stock and how I like to use it. If you don’t mind the maundering, read on. I make chicken stock in large vats. I figure if you’re going to make a gallon of chicken stock, you might as well make two […]

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