To make a full-flavoured stock, remove the poached chicken from the pan and simmer the stock for 20 minutes. This reduces the stock which, in turn, increases the flavour. Use a slotted spoon to remove the vegies and flavourings from the stock. You can use the vegies in other recipes, but not the flavourings. Strain the stock through a sieve to remove any remaining solids. To remove the fat from the stock, pour 1/2 cup or 1 cup measures in containers and refrigerate for two hours. When cool, remove the fat that has settled on top. Use stock within two days or freeze for up to three weeks.

Vegetables, fresh herbs and spices are used to enhance the flavour of a poached chicken. Individual herbs can be put in the pot, or they can be tied together in a bunch for easy removal. With parsley, use only the stalks so they'll provide flavour but won't colour the stock green. Add salt at the end of the cooking process, and after tasting the stock. If you'd like a fresh citrus flavour, pop a strip of lemon rind into the pan. Use the rind and not the pith, which will give a bitter taste.