Well, I have the gear so here I go with some chicken.  I generally like the recipes and methods developed by the folks over at Serious Eats so I let them guide my go at it.  I did leg quarters but I figured the technique would be the same.  The table says 1-4 hours at 165 degrees yields tender chicken, this batch went about 3-1/2 hours.  I think my next batch will spend much longer, 6-8 hours.  The chicken was done, certainly, but not “pull the leg bone right on out” done I hoped for.  I reduced the gelatin and juices from the chilled bag with white wine with good results.I have to give a shout out to those potatoes, I par boiled them for a couple of minutes then finished them (after they cooled and were drained on a towel) in duck fat.  I added some chopped fresh rosemary to them for an added kick.

The sprouts and carrots were zapped for about three minutes, covered, in the microwave and then sauteed in oil with a balsamic glaze added at the end.