Rinse the chicken under cold water, then place the whole carcass into a large pot with at least 3 quarts of cold, filtered water (enough to cover the chicken by at least 1 inch.
Bring to a boil over medium-high heat and then reduce to a low simmer.
Simmer for about 30 minutes and skim any scum off as it rises to the top.
Add the onion, ginger, garlic, green onions, and carrots and chicken feet (if using), then cook over medium for about ten minutes.
Turn the heat down to low and let broth cook for another three hours.
Season with sea salt and pepper to taste.
The meat will slowly separate and fall off from the bones. You can use this meat and the vegetables for a soup to eat right away or simply strain the broth to use for something else.
Store leftovers in the fridge for up to five days, or freeze in glass mason jars for up to three months (see below for more details on freezing glass mason jars).
