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1
Heat the oven to 425 degrees F.
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2
Place carrots and onions in a large, heavy roasting pan.
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3
Set chicken parts on top in a single layer.
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4
Slide the pan into the oven and roast for 30 minutes, or until chicken is browned.
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5
Turn chicken parts over with a big fork or tongs so that they brown evenly, and roast for another 30 to 40 minutes.
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6
Remove from oven and let cool slightly.
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7
Place celery, parsley stems, ginger, and peppercorns into a large stockpot.
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8
Add chicken and roasted vegetables, but do not wash the roasting pan.
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9
Place the roasting pan on the stove over medium-high heat.
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10
Add tomato paste and cook, stirring frequently, for about 2 minutes or until paste turns brick red.
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11
(Be very careful not to burn the tomato paste.)
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12
Stir 2 cups of the water into the pan and bring to a boil, scraping the bottom with a wooden spoon or spatula to loosen any browned bits.
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13
Pour into the stockpot.
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14
Youll still have some good stuff in the roasting pan, so deglaze again with another 2 cups of the water and pour into the stockpot.
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15
Pour the remaining 16 cups (4 quarts) water into the stockpot, or enough to barely cover the chicken.
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16
Bring to a simmer over medium-high heat, then turn the heat down to low, partially cover the pot, and simmer gently for 3 hours.
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17
Keep an eye on the pot to make sure it isnt boilingyou just want steady bubbles in the center of the pot.
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18
Occasionally skim any of the gunk that rises to the surface with a slotted spoon or a ladle.
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19
Strain broth through a fine mesh sieve into a clean pot or heatproof container.
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20
Then strain it again through a colander lined with a double layer of rinsed cheesecloth into a clean stockpot.
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21
Leave broth on the counter for 1 hour to cool a little more, then refrigerate it overnight.
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22
The next day, scrape off the fat and the murky layer of broth at the top and discard it.
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23
(Youll know youve removed it all when you get to the clear gelled broth.)
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24
Bring broth to a boil over high heat, reduce the heat so that you have a steady simmer, and reduce broth by 1/4, skimming as necessary.
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25
Cool stock and refrigerate for up to 3 days, or freeze.
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26
Blot scallops dry with paper towels and place them in a single layer on a small baking sheet or plate; freeze for 20 minutes, so that theyre easier to cut.
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27
Slice each scallop into 4 thin rounds and refrigerate.
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28
When you are ready for dinner, bring broth to a boil and add salt.
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29
Divide sliced scallops among 8 soup bowls, fanning them across the bottom, and season them with salt and white pepper.
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30
Ladle 1 cup of broth into each bowl, stir, and garnish generously with chives.
