I hit the upper limit on one of my birds earlier this week. Tried pan frying a 4.5# live weight pullet whose age I mistook for somewhat younger than it was. Great flavor. Technically, it was moist. But it was closer to moist, well flavored beef jerky (minus the fat) than toothsome, well flavored chicken...
Lets just say, I'm going to be much more careful of my fryers in the future!
Oops.
If you didn't bread it you can salvage any left-overs in the stock pot.
