I know chickens are supposedly better while they're younger. We've only ever eaten the younger ones; however, we have too many 2.5 year old chickens. They are Tetra Tints. (Tractor Supply mix-breed of Leghorns and Rhode Island Reds - or something like that). We've done rotisserie chicken with 5-6 month old Rhode Island Reds and tasted fine. I've heard people say the meat gets really tough as they get older. But is it really that significant? I mean, if my teeth can manage it, it's not a huge deal. But how big of a difference are we talking? Are 2.5 year old chickens basically only destined to be soup birds? Any advice/opinion/experience is appreciated! Thanks for your time.