I was happy with poached chicken I dehydrated this year.  I slowly simmered a 3.5 lb chicken with a few seasonings in a large pot for about an hour until done.  I removed the bird from the pot, deboned it, and threw the bones, scraps and more seasonings back in to the pot to make a strong stock.  I cut the chicken into 1" pieces and dehydrated.  I made a potato-garlic soup with the stock and dehydrated that, too.

In camp, I reconstituted the soup with the chicken for about an hour, brought to the boil, added some egg noodles and served when the noodles were done.  It was a big hit.