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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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Apple and Bean Soup
Every region of Italy has a fagioli (bean) soup...
 
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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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The Splendid Table
Lidia will be joining Lynne Rossetto on Turkey Confidential this Thanksgiving for their" annual live, call in show from...
 
Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
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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.