Fragrant Chinese Broth

• 8 whole star anise
• 1 large knob ginger, washed, but left unpeeled and thinly sliced
• 2 teaspoons Sichuan peppercorns
• 1 teaspoon whole black peppercorns, like Tellicherry
• 1/2 teaspoon fennel seeds
• 4 cardamon pods, crushed
• 1 bay leaf
• 2 cinnamon sticks
• 1/4 cup soy sauce
• 2 scallions, left whole and trimmed
• 1 tablespoon packed brown sugar
• 1 leftover chicken carcass

1. Secure the star anise, ginger, Sichuan peppercorns, black peppercorns, fennel seeds, cardamom, bay leaf, and cinnamon sticks in a piece of cheesecloth tied with string. If you don't have cheesecloth, place the ingredients in a large coffee filter, fold over the open end, and staple close. Place the spice bundle in a 5-quart stock pot, along with the soy sauce, scallions, brown sugar, and chicken. Fill pot with water.
2. Heat water to a boil then reduce to a simmer. Simmer half covered for about 1 hour. Remove spice bundle, scallions, and chicken.

star anise, knob ginger, peppercorns, whole black, fennel seeds, cardamon pods, bay leaf, cinnamon sticks, soy sauce, scallions, brown sugar, chicken carcass

Taken from food52.com/recipes/3446-fragrant-chinese-broth (may not work)