Fill a large pot with the water. Add the chicken bones, ginger, onion and salt. Bring to a boil, lower the heat and let simmer covered for 2 hours, skimming the surface periodically and discarding the foam.

After 2 hours, strain the stock and allow to cool at room temperature. Transfer to an airtight container and refrigerate for up to 4 to 5 days or freeze in small portions for future use. The chicken stock will keep up to 2 months in the freezer.