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Ingredients

For the stock:

• 6 medium carrots, peeled and cut into 3/4-inch chunks
• 4 large yellow onions, peeled and quartered
• 8 pounds meaty chicken parts (a good mix of backs, necks, feet, legs, wings), rinsed and dried
• 4 celery stalks (try to include an inner one with leaves), cut into chunks
• Stems from 1 bunch Italian parsley
• 1 (2-inch) piece ginger, peeled and sliced
• 1 teaspoon whole black peppercorns
• 1 tablespoon tomato paste
• 20 cups (5 quarts) water

To serve:

• 16 “dry-pack” sea scallops, tough muscles removed
• 1 tablespoon kosher salt
• Coarse salt and freshly ground white pepper
• 1 bunch chives, finely chopped

Description

Chow