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It depends on which legs to cook Meat and bones should contain a large amount of collagen, that is, stickiness. It is in the thighs, legs, wings. You need to cook for a while until collagen is released, when you can feel good stickiness to the touch on your fingers. There is enough water to cover the meat, no higher than 1 cm, and low heat.
It takes 2-2.5 hours of cooking in a slow cooker for my wings.

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