Chicken Stock

• Put the chicken in large soup pot or dutch oven. Add about 12 cups of water and all stock ingredients. Bring to a boil and then simmer over low-medium heat for one hour. If the chicken is not fully submerged, turn it after 30 minutes.
• Transfer chicken to cutting board to cool. Once cool, shred the meat and discard skin and bones.
• Bring stock to a boil and boil for 30 minutes or until liquid is reduced to 6 cups. Remove veggies from pot and transfer stock to heat proof bowl or container. I typically pour it through a strainer. Once cool, skim the fat of the top.

Gumbo

• Return empty pot to heat and add 3 tablespoons of olive oil. Add onion, peppers, and celery. Cook 5 minutes over medium heat. Add the garlic and cook 2 minutes more. Add the flour and stir until veggies are well coated. Cook 2 minutes more stirring often so the mixture does not stick to the bottom of the pan.
• Add the tomatoes, stock, and hot sauce. Bring to a boil and then reduce to simmer. Add chicken and sausage to the pot and simmer uncovered for 45 minutes to an hour.
• Serve with white rice and garnish with chopped green onion and parsley.