Bear I did a chicken stock in my SC that turned out devine! Super gelatenous (sp?)

Mrsmac with chicken whenever I have breast meat in the SC for over 5 hours it goes stringy, but if its still on the chicken & I'm doing a roast its okay as long as I baste it heaps or rub stuff on the skin to keep it moist. BUT chicken meat on the bone like legs or darker meat like thighs generally doesn't go as stringy. I personally don't like more than the breast so I try to do it on low for 4 hours. If its in a curry I will usually start the curry on low for a few hours before adding the chicken. HTH

I did a chicken yellow curry in the sc yesterday & DH was supposed to turn it on when he left for work because I left the house at 7am, and I got a call from him saying he left the SC on high! I left surgery to run home & turn it off. I was on for 4 hours on high & the chicken was bordering on stringy. I left it in the SC & the neighbour put it in the fridge for me after an hour. It was good in the end, but I'm lucky I could leave work to save our dinner.