Rinse the chicken in cold water. Remove any visible fat. Cut away the breast meat and save it for another use. In a large soup pot, place 8 cups water and bring to a boil. Add the chicken, including the breast bones and gizzards, and the ginger. Return to a boil and cook 5 minutes over high heat. Reduce the heat to low, cover, and simmer for 2 hours.

Strain the broth and let cool to room temperature. Skim off any visible fat. Refrigerate in a clear container for up to 5 days. The broth may also be frozen for up to 6 months.