Podcasts about chicken stock

Comedians Cipha Sounds, Zac Amico, and Dave Temple join Big Jay Oakerson and Luis J. Gomez to discuss funeral songs, black Thanksgiving, Wu Tang Clan's beef with Steve-O, and Opie's beef with Luis. Plus, the gang plays a game to celebrate National Trans Day of Remembrance. All This and More, ONLY on The Most Offensive Podcast on Earth, The LEGION OF SKANKS!!!Air Date: 11/20/23Support our sponsors! Fans over the age of 21, head to YoDelta.com and use promo code GAS for 25% off your order!Head to SheathUnderwear.com and use promo code SKANKS for 20% off your entire order!Head to FactorMeals.com/legion50 and use code legion50 to get 50% off.SUBSCRIBE TO THE PODCAST► https://www.youtube.com/@LegionPod?sub_confirmation=1Get Your L.O.S. Merch► https://www.merchengine.com/collections/legion-of-skanksFREE LIVESTREAM every Monday & Friday at 8PM EST, only on https://gasdigital.com/LIVEFor a limited time: Sign up to GaSDigital.com with promo code LOS and get a 7 day FREE TRIAL! You'll get EVERY SINGLE episode of Legion of Skanks (and our entire GaS Digital library) ad-free and uncensored in FULL HD, chat with other members during shows, watch episodes right after the livestream (days before the public) and so much more! https://gasdigital.com/why-high-octane LIVE STANDUP DATEShttps://bigjaycomedy.com https://luisofskanks.com https://comicdavesmith.com FOLLOW THE WHOLE SHOW►Cipha Soundshttps://instagram.com/ciphasoundshttps://twitter.com/ciphasounds►Zac Amicohttps://instagram.com/zacisnotfunnyhttps://twitter.com/zacisnotfunny►Dave Templehttps://instagram.com/imdavetemplehttps://twitter.com/imdavetemple►Legion of Skankshttps://instagram.com/legionofskankshttps://twitter.com/legionofskanks►Big Jay Oakersonhttps://youtube.com/@bigjayoakerson?sub_confirmation=1 https://instagram.com/bigjayoakerson https://twitter.com/bigjayoakerson►Luis J Gomezhttps://youtube.com/@luisjgomezcomedy?sub_confirmation=1https://instagram.com/gomezcomedyhttps://twitter.com/luisjgomez►Dave Smithhttps://youtube.com/@partoftheproblem?sub_confirmation=1https://instagram.com/theproblemdavesmithhttps://twitter.com/comicdavesmith ►GaS Digitalhttps://youtube.com/@gasdigitalnetwork?sub_confirmation=1https://instagram.com/gasdigitalhttps://twitter.com/gasdigitalSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Making chicken stock from scratch is easy! In Episode 55, Taryn Solie (Hot Pan Kitchen) covers how to make homemade chicken stock, including tips and tricks to help you succeed. This is the third in a series about smoking a whole chicken and this episode helps you get the most out of your smoked bird! Full Show Notes: https://www.hotpankitchen.com/055-making-chicken-stock/

In this episode, Kathy and guest Peggy Gaudet discuss how to can chicken broth using a pressure canner. They also discuss how they got started raising chickens and when they started raising meat chickens. Peggy explains her process for making 50 quarts of chicken broth. The complete show notes page and a transcript can be found here: https://www.beyondthechickencoop.com/episode-008-canning-chicken-broth/ Recipes mentioned in this episode: Canning Chicken Broth How to make Chicken Broth Chicken Enchiladas Chicken Noodle Soup Chicken Salad How to use a Pressure Canner Other resources mentioned: Food, Inc. - documentary Freedom Ranger or Red Ranger Chickens - available from several different on-line hatcheries. These are a slower growing chicken that are proportional in size, unlike many quick growing varieties that are bred for larger breast meat.

Welcome to The From Scratch Body! I'm Liv Austen – singer, songwriter, actor, voice over artist and passionate home cook. I believe in making the best of every situation. And since being diagnosed with endometriosis, I have been on a journey to find out what food makes me feel good. By cooking from scratch I have not only started feeling much better, but also fallen in love with cooking completely! Join me for my weekly food topic and recipe here on my podcast, and check out my website thefromscratchbody.com for the transcripts and more. Find me on Instagram, @thefromscratchbody.This episode is part of my Back Of The Cupboard series - revisiting episodes from last year that you might have missed. Today: I share a very personal change that happened for me when I cut down on salt - and we make chicken stock!

SkinnyTaste Buffalo Chicken Dip RecipeBon Appetit Mojo MeatballsListener Derrick's Black Bean & Roasted Tomato Soup from the Come On Over Cookbook! Click Here Listen to all of Jeff's original, face-melting tunes!  AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD Subscribe to our YOUTUBE CHANNEL!  Have Questions? Send yours to askjeff@comeonover.com!

On this week's podcast, Fi and Jane chat to the new 5 Live Breakfast host Rick Edwards. Fi quizzes Rick on his interesting career in presenting, from Tool Academy to science podcasts. He also updates them on his mission to read a book a week in 2022 and the charms of pétanque. Before Rick joins the meeting, there's online craze explanations, and the dinger makes a return. Get in touch: fortunately.podcast@bbc.co.uk

Lindsay shares three things she’s making this weekend, three things she’s excited about in Charleston (HELLO OLD LI’S RESTAURANT!!!!) and why she’s always early to every pop-up.

Paul is very candid about his wife funky valve. The boys re imagine the musical Rag Time. Also, what have you eaten to get what prize. Scoop Mail, Jock Vs Nerd Trivia. See omnystudio.com/listener for privacy information.

Let's take a Meyer Moment to talk about chicken stock. Chicken stock has been used for centuries and is still commonly used today in all sorts of recipes. Chicken stock, also known as bone broth, is revered for its health benefits. When you had a cold or flu growing up, many of us have memories of our mom or grandma making a big pot of chicken soup. This feel-good meal is rooted in the amazing benefits of bone broth.  Important Links: Blog: Chicken Soup Recipe 

Welcome to The From Scratch Body! I'm Liv Austen – and I believe that anyone can cook. Since being diagnosed with endometriosis, I have been on a journey to find out what food makes me feel great. By cooking from scratch I have not only started feeling much better, but also fallen in love with cooking completely! Join me for my weekly food topic and recipe here on my podcast, and check out my website for the transcripts and more. Find me on Instagram and on YouTube.This weeks episode: I share a very personal change that happened for me when I cut down on salt - and we make chicken stock!

This is the first episode we hope of many- looking into the day to day of a small kitchen in rural Alaska. Join us while we work, laugh, and talk a lot of shit. Clam Chowder is a staple in this town so we thought we would give you a run down of a basic recipe, while also discussing one of our favorite kitchens and our most Alaskan moment of the week. Thanks for the listen! Clam Chowder Ingredients, by order of recipe: 1/2 cup Butter, 2 diced onions, 1 Celery bunch, 5 diced carrots, little less then 1/2 cup flour, 2 tbsp Dill, 1 tbsp Oregano, 1 tbsp Thyme, Salt, Pepper, 1 can Clam Juice, Chicken Stock, 4 medium Potatoes, 1 can Clams, 3 tbsp Heavy Cream. Sautée veggies with butter in soup pot. Once translucent add four. Cook until tan in color then add clam and chicken stock. Once brought to a boil add in seasoning and potatoes and bring to a simmer. Add clams and dash of heavy cream. Serve warm and with oyster crackers! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Could chicken soup be medicinal because of the plant and herbal ingredients?. Chicken adds nourishment but I propose the healing qualities are due to onions, thyme, bay leaves and pepper. Chicken Stock (from my kitchen) ½ gallon water (2 quarts) 3 pounds chicken bones (joints - wings, backs) 2 cups chopped onion 1 cup chopped carrot 1 cup chopped celery 1 Tablespoon thyme ½ Tablespoon pepper 2 bay leaves Run bones under cold water for 5 minutes, drain. Add bones to stock pot with water, bring to gentle simmer. Skim off impurities and fat that rises to the surface. Add mirepoix and herbs. Gently simmer uncovered, replenishing water as needed for 3-4 hours. Strain and cool quickly. Store in refrigerator or freezer. Mentions: MFK Fisher How to Cook Like a Wolf ---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com.  Original music by Dylan Rice --- Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com Join me on Patreon Connect with me on Facebook, Instagram and Twitter If you enjoyed this episode, please SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review.  --- ABOUT DINA --- Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet. 

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Discussion of 28 Day dry-aged steaks, greens and cornbread we made for this week's episode! EnjoySous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSVacuum Sealer - https://amzn.to/3uf7MJdMis Rubin’s Variety Pack - https://amzn.to/3ebUOGzJustin Wilson’s Seasoning - https://amzn.to/3eRF6QbDry Aged Ribeye1 ribeye roast1 umai bag for dry agingDo not wash meat!Remove roast from original package and place in umai bag Vacuum seal and place in fridge on wire rack for min 21 daysWhen desired time has been reach remove from bag and trim of hard or colored surface  Slice into desired thickness and cook to your liking Hasselback Potatoes6 large russet potatoes2 sticks salted butter room temp2 tbl spoons roasted garlic puree 8 sprigs fresh thyme shredded cheese of your choice baconS&Ppre-heat oven to 400 degrees slice potatoes 80% through, making sure to leave them intact.mix butter, garlic, and thyme in a bowlplace potatoes in a vacuum bag and add butter mixture to bag and sealcook potatoes in sous vide at 90c for 1 hour or until tenderremove from bag and receive the butter liquid in a bowl for brushingplace potatoes on a baking sheet or baking dish and brush butter mixture over top then place cheese and bacon in the slices and finish with salt and pepperSourdough Cornbreadpreheat oven to 3751 stick of butter2 Tbsp Coconut oil3 Large Eggs70 g sugar1 tsp Vanilla Extract100g sourdough discard125 g AP Flour80 g Cornmeal (Bobs)2 tsp baking powder½ tsp baking soda1 tsp pink Himalayan salt4 oz Half n Half4 oz buttermilkWhisk eggs, sugar, and vanilla togetheradd dry teammix and add wet ingredientsdip spoon in and lift. should pour off as ribbons. if not add more liquidBake for 25-28 minslet cool for 10 minsChimmichuri GreensSouthern-style mix - turnips, collards, mustard greens kale2 oz of hot sauce ham hock3 oz dried parsley3 oz dried cilantro2 oz tiger sauce3 cups of Chicken Stock - frozen into cubessalt & pepperSous vide for 7 hrs at 185In a separate bag1 med yellow onion, 1 med vidalia onion, 1 bunch green onion, 1 bunch leeks2 oz bacon fatS&PSous vide for 2 hours at 185In a separate bag3 California Chili’s dried3 Ancho Chili’s dried2 oz bacon fatsous vide for 2 hours at 185Blend with 4 oz of "pot liquor" Horseradish Sauce8 oz Greek Yogurt8 oz Dukes Mayo 2 tsp white balsamic vinegarlemon & lime zestS&P4 oz prepared horseradish½ teaspoon wasabi powder

Chicken Stock- Cooking stock made by cooking chicken or chicken bones, slowly in water, used as a basis for the preparation of soup, graveyard, or sauces. - plus my comments. Email- renellsrealtalk@gmail.com - you can find theses stories on youtube. --- Send in a voice message: https://anchor.fm/renell-real-talk/message Support this podcast: https://anchor.fm/renell-real-talk/support

Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966想订 Aunty Carol 的食谱书，请点击网址了解 :https://shor.by/auntycarol淮山炖蛋烩养生菇(4 人份) 炖蛋材料: 鸡蛋2粒 淮山 / 山药（磨成泥）120克 嫩姜（磨成泥）15克 高汤250毫升 胡椒粉1茶匙5毫升 枸杞5克 其他材料: 白玉菇50克 鸡腿菇 / 杏鲍菇 50克 灵兰菇50克 嫩姜（磨成泥）20克 鸡汤500毫升 莲藕粉 1汤匙15毫升 保鲜膜一张 烹饪方法: 将鸡蛋打散过滤后，加入山药，姜泥，搅拌均匀。 加入高汤250毫升，胡椒粉拌匀后，将枸杞放在上面。 包上保鲜膜后，下锅蒸20分钟，待用。 打开火炉，将剩余的鸡汤倒入锅中，再加入姜泥。 煮滚后，加入三种养生菇锅中，并用小火煮10分钟。 10分钟后，用莲藕粉勾芡后，关火。 将煮好的养生菇倒在炖好的蛋上，即可。 *养生菇随个人喜欢的三种便可。 Steam Egg Stew with Nutritious Mushrooms and Chinese Yam (Serves 4 person) Steam Eggs Ingredients: Eggs (beaten and sieved)2 pieces Chinese Yam (grate finely)120g Young Ginger (grate finely)15g Stock 250ml Ground Pepper 1 teaspoon 5ml Wolfberries 5g Other Ingredients: White Shimeiji mushroom 50g King Oyster Mushroom 50g Brown Shimeji Mushroom 50g Young Ginger (grind finely) 20g Chicken Stock 500ml Lotus powder 1 tablespoon 15ml Cling Film wrap 1 piece Method of Cooking: Beat eggs and pour through a sieve, add in chinese yam, ginger and mix well. Add in chicken stock 250ml, ground pepper mix well and put wolfberries on top. Cover the bowl with cling film wrap and put it to steam for 20 minutes. Turn on stove, add in the remaining chicken stock into pot , and add in ginger. Once boiling, add all the mushrooms into pot and use low heat to cook for 10 minutes. After 10 minutes, add in lotus powder, stir well and turn off stove. Pour mixture over cooked egg and serve. *You can put in any 3 types of mushrooms for this recipe. Credit Recipe: Carol Lim Credit Program Producer: Violet FenYing Love 972FM

enjoy this episode after our short june hiatus, featuring a full 10 minute segment on how to make chicken stock from charles + a good old fashioned chat about at what age life becomes complicated, strava as a superior form of social media, the universal childrens' game of pretending one is an orphan master, acacia trees being the common denominator raw material between animal sims & minecraft, our opinions on home-ownership, and what each of our plans would be in case of a zombie apocalypse. --- Support this podcast: https://anchor.fm/tastylittleconspiracies/support

1. Seth continues his review of 1 John 4, examining people of the world.2. Seth responds to a listener submission about red letter Bibles.3. Seth discusses reparations and covetousness. Become a Patron! Donate on PayPal. Check out all the BTWN podcasts.

Lately our Instant Pots have been getting a workout, between all the dried beans and comfort foods we’re making. Our review of Melissa Clark’s Dinner in an Instant and Comfort in an Instant was just in time. Make a quick, all-in-one meal of lentils and sausages, or go all out with a pork shoulder Bo Ssam. Either way, we loved Melissa Clarks solid guidance, clear recipes, and the delicious results. Both books were chock full of recipes we’d like to make for dinner again and again. Get some use out of your Instant Pot!Tara made: Bo Ssam, Ginger Meatballs with Swiss Chard, Middle Eastern Lentils, and Potato, Cauliflower, and Pea Curry. “The Bo Ssam was delicious and made enough to share with the neighbors.”Betsy made: Quinoa Porridge with Maple Syrup, Vegetable Stock, Chicken Stock, and Risotto Carbonara. “The Quinoa Porridge was so good to have in the morning and it reheated really well. It’s going into my rotation.”Kate made: Lentils and Sausages, Mussels with Lager. “The mussels were my favorite. Simple to put together and a treat of a meal.”https://dinnersisters.com/2020/03/30/episode-108-comfort-in-an-instant/

We are starting a new addition to the corpSonore offerings! Once per month Madeline and Hannah are going to sit down and catch up on things going on around corpSonore and how we live it every day. We hope you enjoy! Show Notes for 2/1 What should be call this? Leave us a comment, DM on Instagram, email at corpsonore.sbw@gmail.com Facebook message, tweet @cs_sbw. We talk about Resolutions.  Madeline uses the guidelines from her other business, Dirty Health Co. (https://www.dirtyhealthco.com) to create goals for the year.  Nutrition, Outdoors, Movement, Personal Care, and Community. Hannah wrote about her resolutions on her personal blog, www.activeviolinist.com a few mentioned in this episode are: -Creating practice and learning tools for the violin community -Read 60 books in 2020 -Run a sub 1:50 half marathon -Launch cuppa (Instagram @cuppa.la) We talked about book reviews on www.corpSonore.com for Grit by Angela Duckworth, You are Awesome by Neil Pasricha, and Don't Keep Your Day Job by Cathy Heller. We talk about what to do with celery, including Madeline's secret to a delicious Chicken Stock and the Chicken Salad recipe we posted on our Instagram account (@corpSonore)   Leave a comment, and give us a review!

Arthur Schwartz  was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully  worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur... Read More ›

Marty explains why he eats fake meat and Steve explores the glory of chicken stock (spoiler: it's not a sex thing)

From Craftsbury, Vermont, a quick slipper of a bipper wherin beer, wine, refrigerators, and chicken stock are discussed.

Why do restaurant people feel that we need to work an event to get a day off from regular service? Ever notice that you actually want to go to a budget meeting just for a chance to sit down? What's with the guilt that we feel for sleeping more that 6 hours? Join us on the next episode of OverSeasoned as we try to understand the chains that bind us and how we forge them ourselves. Xavier also talks about his distaste for house-made ketchup, again. He's really got it out for house-made ketchup, maybe #Heinz will sponsor us? Next episode: "57 reasons why house-made ketchup is bad for business and health."

As we hit flu season, one of Australia's cooking legends Maggie Beer has helped Jane de Graaff in creating the ultimate chicken soup. This therapeutic and delicious dish is easy to make, and can be easily altered to suit the season. Maggie shares some details that will ensure your soup is the tastiest it's ever been. For full details on the original recipe head to:  https://kitchen.nine.com.au/2016/05/16/15/44/spring-chicken-soup You can find a recipe for Maggie Beer's chicken soup here:https://kitchen.nine.com.au/2018/07/05/14/18/maggie-beers-chicken-soup-with-leek-onion-and-barley

Learn what you can do with the chicken stock chef's are always talking about and telling you how to make. --- Send in a voice message: https://anchor.fm/foodinfive/message

This week on Eat Your Words, Cathy is joined in the studio by Rachael Mamane, the chef and owner of Brooklyn Bouillon, a value-added product company that explores ways to minimize agricultural food waste while providing a staple product to home cooks across New York State. She is also the author of Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods, a comprehensive culinary guide to this foundation of good cooking.

Cooking@100 Mph, Dog People Show

The sizzle of onions, the clicking of toasted rice, the whoosh of wine added to a hot pan, and the viscous burble rice cooking in stock — these are the sounds of making risotto. Cookbook author Lidia Bastianich listens for these audial cues when making the creamy rice dish, and lets her five senses guide her through each step. “Cooking is about the ingredients and responding, but risotto specifically is about the technique,” said Bastianich, whose most recent cookbook, Lidia’s Commonsense Italian Cooking, is out this week. Instead of being intimidated by a long list of instructions or ingredients, the Emmy-award winning television host said that the key to mastering risotto is understanding and perfecting the basics. First, be sure to use a wide, heavy-bottomed pan to ensure even distribution of heat. Then begin building a flavor base by sauteing onions, scallions, or leeks, softening them with a little stock. Once the liquid is evaporated, toast the short-grain rice so that the kernels form a protective casing. This prevents the short-chained starches found in risotto rice (Arboria, Carneroli, and Vialone Nano) from leaking out too quickly and becoming mush. “It doesn’t get toasted like toast, that color… you just hear that clickity sound,” Bastianich said. “You’re stirring it almost like a dry stir-fry with onions and the oil.” Then splash in good white wine — the rule of thumb is to never cook with something you wouldn’t drink. “You let that sort of fizz and dehydrate and then you begin the… periodical addition of this flavored stock,” she added. The stock (or even water) should be hot so that it doesn’t impede the cooking of the rice. Risotto has a reputation for being notoriously time- and labor-intensive because the stock must be added a few cups at a time. Added all at once, the rice breaks down too quickly and becomes mush. Lidia estimated that the addition and cooking-down process should take between 8 to 10 minutes. (Photo: Lidia Bastianich/Diana DeLucia) “When the rice is done to your [liking], taste it,” advised Bastianich. “You take it off the heat and you — mantecare is the process — you whip in some room temperature butter. Whisk it in vigorously. Then you add the grated grana padano and then you whisk it again and you serve it immediately.” The heat from cooking breaks down the flavinoids in the butter and cheese, so adding those fats at the beginning of the cooking process is less effective. It may flavor the rice a little and create a delicious aroma, but the rich taste will be mostly lost. Instead, as a finishing step, mantecare maximizes the flavor, possibly even allowing you to use less butter and cheese. Once you get the hang of those steps, adding ingredients to star in your risotto is simple. Just incorporate them in depending on how long they take to cook. “Shrimp take two minutes to cook,” said Bastianich. “You add them toward the end… You like a venison risotto? You need to cook that about an hour before, make a good venison sauce, and then add it into risotto as it is cooking.” Feel free to use whatever happens to be in your pantry or refrigerator. Bastianich said the only rule might be to stay away from sweet concoctions. Otherwise, go for it. “That’s the beauty of risotto,” she said. “You can make it any flavor you want. It’s a great carrier.” Below, try a recipe for Lettuce Risotto from Lidia’s Commonsense Italian Cooking, which Bastianich wrote with her daughter, Tanya Bastianich Manuali.   LETTUCE RISOTTORisotto alla Lattuga  Risotto is always a delicious option for dinner, but for those times when you have nothing to flavor your risotto with, look in the salad bin of your refrigerator and make a great risotto with your salad greens. Lettuce is recommended in this recipe, but another great, economical version is with the tougher outer leaves of any salad green you have in the refrigerator. Use the tender, heart part of the greens to toss a green salad that you can serve alongside the risotto. You will have a balanced and delicious meal, and you will have found a use for everything, wasting nothing. I feel a great sense of accomplishment when I use every morsel of food. I hate waste. Serves 6 7 cups or more hot Chicken Stock, preferably homemade (page 55) Kosher salt ¼ cup extra- virgin olive oil 1 cup chopped onion 1 cup chopped leek, white and light- green parts only 2 cups Arborio rice 1 cup white wine 8 ounces outer lettuce leaves (romaine, Bibb, etc.), shredded 2 tablespoons unsalted butter, cut into pieces ½ cup grated Grana Padano or Parmigiano- Reggiano Bring the chicken stock to a simmer in a medium saucepan, and season with salt. Heat the olive oil in a large, shallow, straight- sided pot over medium heat. Once the oil is hot, add the onion and leek, sauté for 1 minute, then ladle in ½ cup hot stock to soften the vegetables. Cook until the vegetables are tender and stock has evaporated, about 5 minutes. Raise the heat to medium- high. Add the rice all at once, and stir continuously until the grains are toasted but not colored, about 2 minutes. Add the wine, and cook until the liquid is almost absorbed. Add the shredded lettuce, and cook until wilted, about 2 to 3 minutes. Ladle in about 2 cups of the stock, stir, and cook until almost absorbed, about 5 minutes. Ladle in 1 more cup of the stock, and again simmer until the liquid is almost absorbed. Continue cooking and adding stock in this manner until the rice is cooked al dente but still with texture, about 15 to 20 minutes in all. When the risotto is creamy, turn off the heat. Beat in the butter, stir in the cheese, season with salt if necessary, and serve. Excerpted from LIDIA’S COMMONSENSE ITALIAN COOKING by Lidia Bastianich. Copyright © 2013 by Tutti a Tavola, LLC. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The last few days the Louisiana alligator has been in the media spotlight. Again. But this time it's not because someone is screaming, “Choot ‘em! Choot ‘em!” Instead folks are screaming, “Cook ‘em! Cook ‘em!” On Fridays in Lent, that is.

In this episode I discuss the simple technique on how to make stocks and broths at home with simple ingredients. Making your own ensures you are NOT consuming hidden additives like MSG or other "natural" flavors.

Chicken stock is an absolute necessity in our house. For years I bought cans of chicken stock at the grocery store. Then I discovered how easy and inexpensive it is to make a far better chicken stock right in my own kitchen.

Chicken Stock - You have nothing but the remains of a roasted chicken after the Super Bowl and don't know what to do with it... Let's save some money and make our own homemade Chicken Stock. In this episode we discuss what binds a Bouquet Garni, that not all spiders are evil and that broth and stock are not the same thing. For more, visit www.thefirehousechef.com

Ingredients: chicken carcass, or 1 lb of leftover chicken bones ;

We're taking stock of the situation...with our tongues. Wait, that can't be right. We're slurping chicken stock--homemade and factory-squeezed--with surprising results and some shameful admissions along the way. Recipe: Chicken Stock. www.spilledmilkpodcast.com

CHOW contributor Daniel Duane identifies which parts of the carcass make a great stock.

Susan gives easy tips on how to make a tastey roux.