Chicken-Andouille Gumbo
['1 3 1/2 -4-pound chicken', '1 large onion, peeled, quartered 2 large carrots, peeled, coarsely chopped', '2 celery stalks, coarsely chopped', '2 tablespoons black peppercorns', '1 tablespoon dried basil', '1 tablespoon dried oregano', '1/2 cup vegetable oil', '1 pound andouille sausage, sliced 1/4 " thick', '1/2 cup all-purpose flour', '1 large onion, finely chopped 1 large green bell pepper, finely chopped', '1 large green bell pepper, finely chopped', '4 celery stalks, finely chopped', '8 garlic cloves, finely chopped', 'Kosher salt', 'Freshly ground black pepper', '4 sprigs thyme', '2 bay leaves', '2 tablespoons Louisiana hot sauce', 'Cooked white rice and sliced scallions (for serving)']
Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
Serve gumbo over rice topped with scallions. Gumbo can be made 4 days ahead. Let cool; cover and chill.
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