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Chicken wings are great for this chicken stock recipe. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Chicken Stock

chicken wings

unpeeled,

carrots, peeled,

celery stalks,

parsley

black peppercorns

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Bon Appétit

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

Don't bother peeling the onions for this vegetable stock recipe; their skins add a nice, rich brown color. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Vegetable Stock

olive oil

onions, unpeeled,

crimini (baby bella)

fennel bulb,

garlic,

bay leaf

Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.

Try this Spanish Romesco sauce recipe, made with roasted red peppers and almonds, on turkey sandwiches.

Romesco Sauce

red bell pepper

garlic clove, smashed

almonds,

tomato purée

Sherry vinegar

smoked paprika

cayenne pepper

salt and black pepper

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

My favorite city to visit in America is New Orleans because the food is seriously unmatched! The last time I visited, I took a cooking class at New Orleans School of Cooking. One of the things I learned to make in the class was Chicken Etouffee. It&#39;s such an incredibly delicious recipe and my instructor actually used rotisserie chicken when she made the recipe. The trick that she taught us when making etouffee is to make sure that you whisk your roux enough to get to a deeper color which she called a peanut butter roux. Most of the time when you&#39;re cooking you do a blonde roux, but in many of the New Orleans recipes you must achieve a peanut butter and sometimes even a chocolate roux. The only thing different is you are whisking for a longer amount of time until your roux becomes nutty in smell and darker in color. This recipe is an absolute treat for your family and friends especially since we are getting close to Mardi Gras! You won&#39;t believe how easy it is to achieve NOLA style cooking! Let&#39;s make it!

Chicken Etouffee 🫑 - Melissa Jo Real RecipesInstagramFacebookTikTokPinterestYouTubeSearchFacebookXInstagramSearchToggle MenuInstagramFacebookTikTokPinterestYouTubeScroll to topScroll to topToggle Menu CloseSearch

butter

flour

celery

garlic

onion

bell pepper

Creole seasoning (I used Joe's Stuff Bayou Blend) (to taste)

chicken stock

chicken (chopped)

white rice and green onions (for serving)

Prep all of your ingredients before you start making this dish because you can’t leave your pan. You have to whisk it continuously while making your roux.

There are three types of roux, blonde, peanut butter, and chocolate. For chicken etouffee we’re going to achieve between a peanut butter and a chocolate roux. In a pan, melt the butter at a medium heat. Once the butter is melted, shake in the flour and whisk it continuously until the roux becomes a darker peanut butter/chocolate color and develops a nutty aroma. This usually takes about 15 - 25 minutes of constant stirring over medium heat. Once the roux reaches between the desired peanut butter and chocolate color it&#39;s time to add the trinity.

Add in the chopped celery, garlic, onion, and bell pepper. Saute that together with the roux continuously for another 5 minutes until the veggies start to get soft and the roux becomes more of a chocolatey color. Then, shake in your creole seasoning of choice (If you use a salt based creole seasoning such as Tony Chachere’s or Slap Ya Mamma you have to cut the amount in half so it's not too salty. However, I used Joe's Stuff seasoning which is a paprika based creole seasoning). Saute that all together for another few minutes. You will notice the roux is more chocolatey at this point.

Now, slowly add in the chicken stock in increments, mixing it continuously after you add it. Keep adding the chicken stock (stirring as you go) until you reach the desired consistency (I added a total of 4 cups). Once you have reached the desired consistency let it simmer on a medium heat for 10 minutes. Then, stir in the chopped cooked chicken and let that cook together for another 5 minutes.

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Top 4 cooking school recipes from across the web

The most viewed cooking school recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Stock

Vegetable Stock

Romesco Sauce

Chicken Etouffee 🫑 - Melissa Jo Re...

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