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Put chicken and halved onions (washed and with the skins left on) into your stock pot
Add the salt and cover with cold water
Bring up to the boil and skim away the foam that comes to the surface
Reduce heat to a low flame and keep at a gentle simmer, skimming every 30 minutes or so
For skimming, keep your ladle in a bowl of warm water, run it over the surface to draw the foam out of the liquid and clean this off in your warm water
Throw away the contents and fill the container back up with fresh warm water for the next round
Every 30 minutes, I top up the pot with ½ a cup of cold fresh water
After two hours, I taste the pot and add more salt if needed
If you have time, keep the pot simmering for another hour
If not, after two hours, strain your broth through a fine mesh sieve into a large container
Retain your meat and use it for dishes
Keep both in airtight containers in the fridge and use within 3 - 4 days
Add rice noodles, spring onion ginger oil (pour hot oil over grated ginger, salt and spring onion) and grated cucumber to your hot broth