I have created a monster!

I slow-cooked a chicken in cider with apples!

It fell apart as soon as I touched it. Now I have a pile of chicken, with scattered bones and apple mush. And the odd scrap of now-flavourless bacon. And a pot of liquid which I may or may not strain down for stock.

It is tasty. But not elegant. I'm guessing this is a sign that we should have trussed the chicken, despite the lack of instructions saying "truss chicken here"

( Instructions, anyone? )