Thanks for all that JBarstool.
I started it with no liquid at all, and resting on overturned poaching cups, and carrot chunks- theory being the chicken stays above the liquid (they say rolled up foil) As is often the case, various sites sound suspiciously the same about directions and fabulous end results.
Well, there's no staying above the liquid it was 3/4 submerged by the time I got home. I thought I had seasoned the chicken well, but I guess not. Anyhoo, yes, I think 8 hours slow was much more than it needed. The carrots were overdone and dark, making the broth dark too.
Time to figure out if I will make soup today. Or check on leftovers.
