Place chicken in a large stockpot; add enough water to cover. Bring to a boil over high heat; reduce to medium-low. Simmer for 1 hour.

Remove chicken from the pot; let cool. Remove skin and bones from meat. Return skin and bones to the pot; reserve meat for another use. Add onion, carrots, celery, ginger, bay leaf, and salt. Continue simmering, 3 to 4 hours.

Strain and cool stock, uncovered.

Defat stock. Use immediately or freeze.