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. Do try to find chicken feet for this; they really add body and depth to the final result.
Game plan: Be sure to make the broth at least two to three days before the big dinner. This may look like a lot of work, but you can make the broth well in advance and freeze it. And it’s really not active work; you’ll just need to be around for the long simmering, checking in now and then to skim it. The final dish is no work at all. Simply pour boiling, seasoned broth over the sliced scallops, which will be perfectly cooked by the time you bring the bowls to the table.
This recipe was featured as part of our 2006 Neo-Classic Holiday Dinner menu.
Beverage pairing: Domaine Fourrier Bourgogne Blanc, France. White Burgundy is great with both roast chicken and scallops, so it naturally works with both together. The wine need not be too complex or rich, as the dish has plenty of that. Rather, this white has a fine acid structure, good clear flavors of lemon and apple, and minerality to add texture to the smoothness of the dish.