My Mom's Chicken Broth

Description:
I think it is a Chinese family's tradition to have healthy soups in every meal. I grew up having my mom's hot clear broth made with chicken or beef kenchi. She makes it in such a way that the flavor of the broth is clear and pure, and she takes time to skim off all the fat. Truly, I've learned a lot about healthy cooking from my mom, and I hope to honor her by cooking the same healthy meals for my family. For this recipe, I specifically indicated organic or native chicken. It is pricey compared to the regular chicken, but believe me when I say that there is no comparison to the flavor and the goodness you get from organic/ native chicken. Plus, you're cooking for your family--- the people dearest to you...right?

Ingredients:
1 organic spring chicken (or native chicken), chopped
6 cups water
1 thumb size ginger, sliced
Salt and pepper to taste, optional

Directions:
Combine all the ingredients in a stock pot then bring to a boil.
Simmer for 30-40 minutes until chicken is tender and broth is flavorful.
Remove the meat from the broth. (You may use the chicken meat for other dishes like chicken salad, pancit, etc.)
Completely cool the broth then refrigerate.
Remove any fat that will appear on top of the broth.

Tip: Go easy on the salt because the amount of liquids will be less as you cook the broth.