This is a take on the famous gumbo that was created by Chef Paul Prudhomme for Mr. B's restaurant in the French Quarter. The secret to making a flavorful stock is to use a big stewing hen, (which is just a big female chicken somewhat older than most fryers), but if you cannot find a hen, or would prefer to substitute two smaller chickens, that would work just as well. Just try to use at least 6 pounds of chicken so that the stock is very rich. Good stock makes good gumbo!
Prep Time: 2 hours (includes time for making broth)