Photo: Lily Banse
Roasted Chicken Broth with Scallops and Chives Recipe
13 ingredients
8 servings (about 2 quarts stock)
openrecipes
When you roast the chicken parts first, you end up with a rich broth with extra layers of flavor and a beautiful brown color. Reducing it makes it even richer...
Estimated Nutrition (whole recipe, rough)
377
Calories
59g
Protein
5g
Fat
26g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 16 “dry-pack” sea scallops, tough muscles removed
- 1 tablespoon kosher salt
- Coarse salt and freshly ground white pepper
- 1 bunch chives, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes