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Gumbo
See my note about smoking some dark meat quarters above. I smoke 5-6 quarters. I let them cool, pick all the meat off and put in a ziplock in the fridge. Then, I take all the bones, skin, and trimmings, and make my stock with that. It definitely adds some smokiness, but because chicken smokes pretty quickly, the trimmings don't get TOO smokey, so it just adds something more to the stock. I did the same with a smoked turkey I made one year (BTW, the brined and then quickly smoked turkey is a WINNER -- moist, salty, smokey, just damned good), and the carcass made excellent gumbo stock. -
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