Stretching the meat budget is a necessity for most of us these days.
The carcass of one grilled or baked chicken can still add plenty of flavor and protein to one more meal. Chicken gumbo is really a great way to enjoy the last flavor of the bones.
Boil the carcass in 3 pts. of water for 30 minutes, then simmer another 30 minutes. Remove bones from pot. The stock is now ready, and the scraps of meat have virtually fallen off the bones.
Add 1 chopped onion
1 Quart of Tomatoes
1 Cup Rice
Garlic
Salt & Pepper
Crushed Red Pepper
Cayenne Pepper Sauce - just a tad
1 Cup frozen Lima Beans
1 Cup frozen Okra
Basil, all the basil you want. I don't think it's possible to have to much Basil!
Simmer for at least an hour, checking to add water if needed.
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