How long to rest meat, and brining question

[dancingbear]

I'd fry the young one. Dredged in flour, you won't miss the skin too much, maybe. The older one, I'd slow roast if it still had skin, but skinless, I'd crockpot. 16 weeks, maybe don't brine, just so you can compare to a brined one at a later date. It'll taste great, anyway. If it's a little on the dry side, (weird, but meat can still turn out dry, even cooked in liquid) you can always chop up the meat and stir in your favorite BBQ sauce, serve on a nice big bun.

I've only tried to skin a couple of birds, I didn't like it, plucking was easier, and I love the skin, anyway.