How to Make Chicken Stock from Scratch at Home

We step into the kitchen of Rachael Sheraton and watch her make homemade chicken stock from scratch.

Released on 8/25/2016

Transcript

00:00
Most of the time I'm making chicken stock in my pajamas,
00:02
it's really not fussy.
00:04
You guys can't see the bottom,
00:05
you don't know what I'm wearing down there.
00:06
Could be pajama pants. (lighthearted, playful music)
00:13
I don't measure anything.
00:14
I have no idea about yields.
00:16
I just kinda do it all like that looks right to me,
00:18
that smells right and then, we're done.
00:24
I grew up on a tiny farm in Ohio.
00:26
My mother doesn't think she's a good cook.
00:28
She's an amazing cook.
00:29
Everything that I do is based on things that she did for us.
00:32
I get these obsessions with food.
00:34
I wanna figure out for myself how that's perfect, for me.
00:41
I moved to LA in 2000 right after college.
00:44
I wanted to be an actress.
00:46
I started working for a pasta shop in town.
00:49
Being a food buyer there, I really started to notice that
00:52
the stories that I loved to tell being an actress,
00:54
I could get the same satisfaction
00:55
telling the stories of these small farmers whose products
00:58
I was finding.
00:59
It was just, like a healing experience
01:02
to sort of come back to that
01:03
and remember what I loved about food and the food world.
01:06
So I'm making chicken stock.
01:09
It's been going for about 18 hours now.
01:15
I think it's great to find a voice that similar to yours
01:19
and see how they do things.
01:21
The Zuni Cafe Cookbook was the first cookbook I read
01:24
from cover to cover and so, when I started making stock,
01:27
that's who I went to because that felt true to me.
01:31
I really liked it for a long time
01:32
and then like with anything,
01:33
you're just tweaking it along the way
01:35
to make it what you want.
01:36
It's instinctual.
01:37
It's like learning a dance move that you knew so long ago
01:40
and you still remember it.
01:41
It's kinda like sense memory, right?
01:43
And in cooking, you're using all your senses,
01:44
so you just sort of know when it's ready,
01:46
you know when it's done.
01:48
Just pay attention to the things like, what's the thickness?
01:51
What's it smell like now?
01:54
This is our freezer.
01:55
I keep bags of like, carcasses from when we roast chicken,
01:59
or bags of carrot tops or celery
02:01
or stuff I'm gonna throw in there anyway.
02:03
If you make a roast chicken, there's always some left over
02:05
so just throw the leftovers in a bag.
02:07
Keep it in the freezer.
02:08
Keep adding to it.
02:10
A lot of the color comes from the carrots.
02:12
So I think that if you're making chicken stock
02:15
and it just never gets, like good color,
02:17
it's probably because you didn't put in enough carrots.
02:19
(upbeat music) I don't chop anything.
02:22
I just bust it and lift it in.
02:25
This is good chicken.
02:26
Like, the fat's actually yellow.
02:28
Look how good this fat is.
02:29
And you don't want you stock to taste like sadness. (laughs)
02:32
And then it's like, Oh, how does that taste?
02:34
Oh, sadness.
02:36
I just really want it to bubble really, really slow.
02:39
I'll just let this cool down, and once it's cool,
02:41
I put it in freezer zipper bags and they go in the freezer.
02:45
Then it's just ready and good to go.
02:48
And this is when you give yourself a chicken stock facial.
02:55
I became obsessed with schmaltz.
02:57
Schmaltz is rendered chicken fat that rendered in onions.
03:01
Today I'm using it in the dumplings as the fat.
03:04
Another thing I get is Tellicherry peppercorns,
03:07
which I love.
03:08
They've got a real fruity spice to them.
03:10
It's just really, really good.
03:12
Cooking like this makes you take a pause.
03:14
(soft guitar music)
03:15
You just feel so proud of yourself,
03:17
every time you figure something out in the kitchen.
03:19
You don't need to be fussy about it.
03:21
If you got into cooking because you like to feed people,
03:24
and that gives you pleasure then someone feeding you.
03:27
Doing the thing that you love.
03:29
Super nice.
03:30
You're in the food world
03:31
and everyone wants to feed you all the time.
03:33
Do you like this?
03:34
Will you try this?
03:38
It's fulfilling, for my soul. (giggles)
03:43
This, I think I've mastered for me.
03:46
Everyone does have their super power.
03:48
I guess chicken stock is my super power.
03:50
I'm okay with that.
03:51
It's just something I hope my daughter will share.
03:54
If she doesn't love cooking, that's okay.
03:56
I hope she loves being with her mom when her mom's cooking.
03:59
Oh, I got choked up.
04:00
Oh, that's dumb. (chuckles)