Put the chicken bones and feet into a large stockpot. Cover with cold water and bring to the boil. As soon as the water starts to boil, drain the contents of the pot into a clean sink, discarding the water. Wash the bones and feet of any impurities under running water. Clean out the stockpot, too.
Start the process again by returning the bones and feet to the pot, covering them with cold water and bringing to the boil over a high heat. Skim off any impurities that rise to the surface. After a few minutes, lower the heat to a simmer and add the ginger and spring onions. Simmer for 4 hours, skimming the surface occasionally. Remove from the heat, strain and cool.
This stock can be frozen for up to a year (it always helps to have stock on hand in the freezer), or it can be refrigerated for up to 3 days.
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