Poached chicken and stock

Method

1. Place all ingredients into a large pot and fill with water until the chicken is covered.
2. Bring to a slow simmer on the stove top, cover and cook gently for approximately 1½ hours until chicken is cooked. The chicken is cooked when it falls apart easily and there is no pink flesh.
3. Carefully remove the chicken from the poaching liquid and allow to cool until it can be handled safely.
4. Remove chicken flesh from the bones and divide into three meal portions.
5. Place the chicken bones back into the poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours
6. Strain this liquid through a sieve and set aside to cool. Once cooled this can be frozen or refrigerated and used as chicken stock for other recipes.