Younger birds are naturally more tender, but older birds are much more flavorful. Older birds can be tenderized with cooking process; low and slow, or pressure cooking. I prefer to pressure cook my older birds, even if I'm making stock or soup with them as I like the meat to literally fall off of the bone.The 3 of them are hatchmates and they established their bachelor Flock almost 2 years ago. I've been saying that two of them need to be culled but haven't been able to do it. Are they good for eating at nearly 2 years old? (20 months to be exact) I really hate for their life to have no purpose. I guess I could think of their lives as a lesson. I am such a softie.
A couple of carrots, a potato or two, some celery stalk and/or leaf, a clove or two of peeled garlic cut in half, salt & black pepper to taste, a bay leaf or two, and the bird in question cut and quartered and water. Put all of that into the pressure cooker and cook for 35 minutes or so, allow the pressure to release naturally (don't quick release the pressure). Basic comfort food.
Want to dress that up a tiny bit without much more work, or as an addition for day-two on this bird? Consider dumplings cooked in the leftover chicken broth. For day-three, perhaps shred the leftover meat, add barbeque sauce and serve on toast or as 'sloppy joe' sandwiches.