Roasted Chicken Broth with Scallops and Chives

Roasted Chicken Broth with Scallops and Chives
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  • 1 bunch chives, finely chopped
  • Coarse salt and freshly ground white pepper
  • 1 tablespoon kosher salt
  • 16 "dry-pack" sea scallops, tough muscles removed
  • To serve::
  • 20 cups (5 quarts) water
  • 1 tablespoon tomato paste
  • + 8 more ingredients
    • 1 teaspoon whole black peppercorns
    • 1 (2-inch) piece ginger, peeled and sliced
    • Stems from 1 bunch Italian parsley
    • 4 celery stalks (try to include an inner one with leaves), cut into chunks
    • 8 pounds meaty chicken parts (a good mix of backs, necks, feet, legs, wings), rinsed and dried
    • 4 large yellow onions, peeled and quartered
    • 6 medium carrots, peeled and cut into ¾-inch chunks
    • For the stock::

For the stock: Heat the oven to 425°F. Place carrots and onions in a large, heavy roasting pan. Set chicken parts on top in a single layer. Slide the pan into the oven and roast for 30 minutes, or until chicken is browned. Turn chicken parts over with a big fork or tongs so that they brown ...

View full recipe at Chow


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