New poster here but I've been a reader for some time.
I recently made a pot of Chicken and Sausage Gumbo which came out absolutely delicious. One thing I wanted to do different was to incorporate more of a smokey flavor than is provided by the Andouille and Kielbasa sausage. So this time, I actually smoked 2 chickens that I quartered for about 1 hour (not fully cooked), then used them to create my stock. I pulled off all of the meat discarding the skin and bones; shredded and later added to the gumbo.
Obviously, this added a LOT of time and effort to making this dish. So my question(s) are: Is this an appropriate way to go about adding a smokey flavor? Is there a different way to accomplish the same thing in a shorter amount of time. (or less work). Of course I thought of using liquid smoke but haven't tried it yet. I'm open to opinions on that too.
I'm not sure why but using liquid smoke just doesn't sit well with me. Seems fake.