Double-Strength Chicken Stock

1. Break the rotisserie chicken into pieces, legs, wings, thighs and breasts. Place the entire chicken with the bones and skin, onion, celery, garlic and bay leaves in a large pot. Cover with the home-made chicken stock. Add salt and pepper, cover the pot and bring to a gentle simmer.
2. Simmer until the chicken is fall from the bone tender – about 45 minutes. Add water if necessary to keep chicken covered.
3. Remove chicken to a heatproof bowl and set aside to cool. Strain the broth through a fine mesh sieve and set aside to cool and reserve
4. When the chicken is cool enough to handle, discard the skin and bones. Pull the meat into bite-size pieces and reserve

Sausage and Andouille Chicken Gumbo

1. Make the double-strength chicken stock first
2. Make the roux in a large, heavy bottom dutch oven. Heat the oil over medium heat until it shimmers and whisk in the flour. Cook, stirring constantly, reaching every corner of the pot, until the roux begins to take on the color of light chocolate milk.
3. Lower the heat to low and continue cooking while stirring constantly until the roux reaches the color of dark mahogany – about 30-45 minutes. The most important thing is to avoid scorching the roux by stirring constantly until you reach the desired color.
4. When the roux is ready, add the onion, celery, bell pepper, minced garlic and cook, stirring occasionally until the vegetables have softened, 3-4 minutes
5. Scrape the mixture to the sides to create a hole in the center. Pour in the beer and deglaze the pot, scraping it with a wooden spoon to get any browned bits and then allow the mixture to regain temperature
6. Drizzle in the cooled, reserved chicken stock and then the cayenne pepper while stirring.
7. When everything is combined add the bay leaves and bring to a low simmer for 2-3 hours, uncovered, stirring every 20-30 minutes to avoid burning the gumbo
8. While simmering cook the sausage in a large skillet over medium heat until seared and browned on both sides. Add it and the reserved chicken to the pot. Stir gently to combine
9. Simmer one more hour until thickened. Adjust with water if it becomes too thick.
10. Make a final adjustment with salt and pepper if necessary to taste
11. In a large sauce-pan bring water to a boil, add the frozen okra and cook for 2 minutes. Drain the okra in a colander, the stir it into the gumbo to finish cooking – about 5 more minutes
12. Serve over or alongside Louisiana white jasmin rice in a shallow bowl
13. Garnish with green onion and accompany with hot sauce