There was an article at the website The Paupered Chef titled "How Low Can You Go? ". Great read.
The author cooked a chicken at 140° F (60°C) and reported on the results. His thinking was that this is the internal temperature needed to be reached for a bird to be eaten safely. At a higher external temperature, a given internal temperature is reached quickly, but it can also be reached more slowly. The result?
At this temperature, little of the water that makes up 80% of the chicken is lost, unlike what happens at a higher temperature.But the meat? Absolute perfection. It was without a doubt the best chicken flavor I'd ever achieved. It was juicy, full flavored, and weirdly rich.
The author, Nick Kindelsperger, talks about some of the perceived shortcomings of the method, namely the way the skin turns out. Brown, toasty skin though is very high in glycotoxins. It may be better to avoid it in the first place.
For my purposes, I want to minimize AGE content. AGEs form at temperatures of over 100°C, so 60°C would be well under that. A nice brine soak beforehand should add flavor and kill bugs too.
StephenB