Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Gumbo

I generally run The oven about 325-350. I always use CI so it to me cooks hotter that the temp shows. One can really get a dark roux w this method wo risking the black burnt flecks that happen quick on stovetop at that miraculous moment.
I have a friend that just toasts his flour the same way. He makes a no oil roux that is mixed w chicken stock. It too is quite good.