I just recently invested in a very nice enameled cast iron dutch oven and was hoping to make something extra special in it for the first use. So, I decided on coq au vin as the maiden voyage so to speak. The traditional recipe calls for mature roosters- of which I have two in my freezer, but they are REALLY mature- like a year or more old at butcher time. Am I fooling myself to believe that this will be wonderful or should I not waste the money on ingredients that will just make a stringy mess? I consider myself a decent cook, and have used roos before but haven't been happy with the overall results. (dry and chewy no matter wha tI do to them) Has anyone else ever made coq au vin with their roos?