As you're prepping your holiday meal, keep the discarded ends, peels and pieces of veggies. Leeks and onion tops, celery ends and carrot peels all turn into a beautiful stock. Adding charred ginger and onion gives the broth a smoky taste!
1 tsp Buffalo Ginger (or a 3" piece of fresh ginger, sliced)
1 large onion, quartered, and 1 gallon-size freezer bag of vegetable clippings OR 1 leftover turkey carcass
8 cups water (or enough to cover)
2 Smoked Star Anise Pods
2 Cloud Forest Cardamom pods
1 cinnamon quill
4 Pemba Cloves
1 Tbsp Red River Coriander seeds
1 tsp Robusta Black Peppercorns
1 tsp Iru
1 Tbsp cane sugar or yellow rock sugar
2 tsp soy sauce or tamari
1 tsp unseasoned rice vinegar
salt to taste
Broil ginger (if using whole ginger, otherwise add in next step) and onion in the oven or on the grill until just charred.
In a stock pot, toast the spices until fragrant.
Add the charred ginger-onion and vegetable clippings or leftover turkey carcass to your pot, and cover with water.
Cook on medium-high until the broth starts to simmer. Reduce heat, cover and simmer for about 30 minutes (veggie stock) or 2 hours (turkey stock). For the turkey stock, make sure to skim any scum that rises to the top while simmering.
Strain and discard vegetables or turkey and spices. Return hot broth to stock pot.
Stir in sugar, soy sauce, rice vinegar and salt to taste. Use immediately or cool and pour into freezer-safe containers.