The Magic Poached Chicken

Choose a saucepan that is wide and deep enough to fit the whole chicken and vegetables, with room to cover everything with water.

Rinse your chicken and place it in the saucepan with the onion, garlic, carrot, fennel tops, leek tops, celery, tomato and peppercorns.

Tie together whatever herbs you have with kitchen string and add to the saucepan.

Cover with just enough water to submerge the chicken.

Slowly bring to the boil, then reduce the heat to very low, so the liquid is just bubbling, and simmer for 1 hour.

Turn off the heat and allow to cool for 15 minutes.

Using tongs, remove the chicken from the pan and place in a large bowl. Place the stock back over low heat and simmer for another 1-2 hours, occasionally skimming the scum that rises to the surface.

When the chicken is cool enough to handle, start stripping the meat. As you're stripping the chicken, chuck the bones, skin and any bits you're not going to eat into the stock.

Strain the stock into a bowl, taste and add salt. Start with half a teaspoon adding more if needed.

Allow to cool slightly, then store in the fridge for up to 5 days or in the freezer for 3 months.

Once your shredded chicken meat is cool, store it in an airtight container in the fridge for 3-4 days.