Lovely dinner with friends last night - featured the better parts of two whole (free-range organic) chickens, among other things, but I realized while cooking that I'd have too much chicken if I cooked the second chicken's breast part. So, instead, I poached said portion in a lovely broth with herbs. It's fragrantly cooling on my counter now, and I'd love suggestions for best realizing its potential. (It's nice - moisty and quite flavorful just as it is). Whattaya think???