1 turkey carcass, most meat removed and reserved for another use
4 carrots, cut into 2” pieces
4 celery stalks, cut into 2” pieces
2 onions, peeled and cut into quarters
3 – 4 green onions, roughly chopped
6 cloves garlic, mashed with the blade of a knife
1 3-inch pieces of ginger, cut into slices and bruised with the back of a knife
1 T brown sugar
1/4 cup Asian fish sauce
1/2 to 1 t red pepper flakes
Instructions
In a small frying pan toast the spices until they are fragrant, 2-3 minutes, stirring frequently.
Remove any big pieces of meat, reserve and save for adding to soup later. Break the carcass up using a kitchen mallet or cleaver knife and put into a large stock pot.
Cover carcass and vegetables with water and add remaining ingredients to the pot. Bring to a boil and reduce heat to medium low. Simmer for 1 1/2 hours to 2 hours or longer, skimming foam off the top as it develops.
Taste the stock and adjust seasonings. Strain through a mesh strainer lined with cheesecloth. The goal is to get a clear broth with no chunks of meat or vegetables in it.