For the brine: Combine the ingredients and 4 cups water in a large re-sealable bag and place inside a container (in case of leaks) and refrigerate for 8 to 12 hours. Drain and discard the brine.

For the stock: If you have the time, allow the chicken to dry out about 30 minutes prior to searing. It will create a better crust on the chicken and more fond on the bottom of the pot, ultimately adding more flavor to the gumbo.

Sprinkle the chicken pieces, including the reserved neck, back and wing tips, with salt and pepper. In a large Dutch oven (enameled cast iron preferred), heat the oil over high heat until shimmering. Add the chicken pieces and brown well on all sides, turning as needed. Add the vegetables and continue to brown for an additional 10 minutes. Add 1 gallon water and the liquid smoke and bring to a strong simmer. Cook for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, remove the chicken pieces, discarding the back, neck and wing tips. Strain the stock and reserve. When the chicken is cool enough to handle, remove the meat and shred, discarding the bones and fat.

For the gumbo: In a Dutch oven over medium-high heat, add the sausages and cook until the fat has rendered down, about 5 minutes. Remove the sausages from the pan and set aside. Add the bacon fat and, when shimmering, add the onions, celery, bell peppers and Anaheim peppers. Saute, stirring frequently, until the onions are just starting to color, 10 to 12 minutes. Add the garlic and cook 2 to 3 minutes more, careful not to burn. Add the flour,1/4 cup at a time, stirring constantly. Stir until a dark golden roux has developed, 11 to 13 minutes. Add 1 cup at a time of the stock, incorporating well after each addition, to total 6 cups.

Add the reserved sausages, shredded chicken, cayenne and white pepper into the pot. Heat through and add the salt and pepper. If the gumbo is too thick, add a bit more stock to the pot, a little at a time, until the desired consistency is reached.

Serve over rice and garnish with parsley.