I have no idea what that might have to do with your question, (opera?) but they don't really get gamey at all. Older chickens have more chickeny flavor, but they aren't gamey.
If you cook them in the crock pot until the meat starts falling off the bones, they'll be nice and tender, or you can roast low and slow, in a clay cooker or an oven bag. I did one recently, I roasted him about 4-5 hours at 300F. Some go even lower, 250-275F. Then, one it's tender, you can take off the lid, (or open the bag) to brown and crisp the skin a little before serving. Pressure cooking/canning is another option.
I love older birds, they have enough flavor that you can put sauce on them and they still actually taste like chicken.
If you cook them in the crock pot until the meat starts falling off the bones, they'll be nice and tender, or you can roast low and slow, in a clay cooker or an oven bag. I did one recently, I roasted him about 4-5 hours at 300F. Some go even lower, 250-275F. Then, one it's tender, you can take off the lid, (or open the bag) to brown and crisp the skin a little before serving. Pressure cooking/canning is another option.
I love older birds, they have enough flavor that you can put sauce on them and they still actually taste like chicken.
