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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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Fish Soup
In the coastal areas of Basilicata, the varied ...
 
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Behind the scenes in Lidia's Kitchen

 
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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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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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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, 2014
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.