Place the Whole Chicken (1) in a stockpot, then fill the pot with just enough Water (12 cup) to cover the chicken.
Add the Carrot (2), Onion (1), Scallion (3 stalk) and Fresh Ginger (1 inch) to the pot.
Simmer over low heat for 3 to 4 hours, skimming the froth from the surface from time to time.
Allow to cool slightly, then remove the chicken and vegetables from the pot.
Pour through a fine mesh strainer, and into jars, containers or storage bags.