You can just use chicken bones if you wish, but the stock won’t have quite the same body and depth of flavour. I often leave out the ginger and spring onion to make it friendlier for my Western dishes when I pull it out of the fridge for risotto or soup.
Remove the fat from the cavity of the chicken. Rinse the chicken under cold water and pat dry with paper towel. Chop the chicken Chinese-style (see Note). Put the chicken, ginger, spring onion and 3litres (