I would rather have the real chicken aroma in the stock liquid, and I consider bland meat a sign of a successful extraction. Why would I want to stop that happe

I would rather have the real chicken aroma in the stock liquid, and I consider bland meat a sign of a successful extraction. Why would I want to stop that happening? I find that trying to keep the natural flavour of chicken meat in soups is a fool's errand anyway. I don't know if it makes a difference, but if I'm returning the meat into soup I will separate it, put the pieces in a small tupperware along with a ton of chicken stock powder, and just enough water to cover. It then sits in the fridge until the soup is 10 minutes from ready.