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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Spumoni
A simple way to make spumoni in the shape you r...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Making Chicken Stock
There is always chicken stock at our house whether perking on the stove or stashed in the freezer wait...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 14, 2015
Making Chicken Stock

There is always chicken stock at our house whether perking on the stove or stashed in the freezer waiting to be used. Use plenty of fresh vegetables when making chicken soup. Carrots, celery, parsley, parsnips, leeks, and of course free range chickens, will always make a superior stock. Do not use the breast and the legs for soup, use the bones, wings, neck, and yes if you have the feet throw them in the pot as well. I also like the richness that turkey wings add to a chicken stock, so I use them as well from time to time. You can accumulate the chicken parts you need for stock in a resealable bag or container in the freezer. Or perhaps your butcher can sell you those lesser parts, they make the best soup and are cheaper. Be sure to remove the livers from the giblet bag before making stock. Livers will add a bitter flavor to soup.