I smoked a chicken the other day because I couldnt find any turkey for Canadian thanksgiving. It turned out pretty well, but no crispy skin this time because I was holding it at a lower temperature for a while (stayed moist somehow). Now I am making a smoked chicken stock out of a few cups of stock I had made previously, the bones and skin of the smoked chicken, some parsley stems, half a tomato, mire poix ,a chipotle and some dried anchos. Starting to smell pretty good here. I am sitting around thinking of a use for this concotion. So far I'm thinking either gumbo or a chicken chili verde. I would love to get some advice on either one, but especially the second.