I bought a whole cut-up chicken so I can eat the meat AND make bone broth in my slow cooker in one session (so one clean-up cycle).
Previously, I'd cook the chicken over-night (about 8 hours) on LOW, wake up in the morning, take all the meat off the bones, toss the bones back in for 12 hours on LOW, along with 2T of apple cider vinegar.
That worked pretty well.
However, I was wondering if I'm over-cooking the chicken.
As an experiment, I wanted to see how the chicken came out if cooked for a shorter period of time.
So, I put the cut-up pieces on HIGH at 7pm, before figuring out how long it should cook.
I dug out my slow cooker recipe book and it said something about LOW & HIGH arriving at the same temperature, high just doing so faster.
It also said something about not opening the lid for the first several hours as it heats up.
It mentioned that the internal chicken temperature should be 180 degrees (I presume I must lift the chicken out of the liquid to ensure my instant read thermometer gets the chicken temp and not the liquid temp.
How long should I cook the cut-up chicken on HIGH?
Will I get better results doing the chicken on high so there would be more time for the bones to be in the liquid without all the meat around them?
What's the most efficient sequence of cooking times, steps.