So, question about cooking old chickens. I have a couple of 3-yo BO in the freezer. I put one in the crockpot Friday with water and a little salt. Made excellent broth! Which I used to make dumplings. But I didn't use the meat off that bird. Instead I used one of the jars of pressure-canned thighs I had put up earlier in the week. It was quick, easy and amazingly fast. My question is, does anybody have any recommendations for how I can use the meat off that old bird? Honestly, I have used the meat off one that old before in my soups and dumplings and have found it to be a little stringy and tough. Open for suggestions. Thanks.