I've been told (or maybe read) that if you butcher birds that old, the only thing the meat would be good for is soups & stews because it would be too tough?
You do not want to grill or fry hens that old. Roasting is questionable too. That leaves some options.
Regardless if their age, sex, or how you cook them, any of them need to be aged to get past rigor mortis unless you cook them as soon as you kill them.
Hens that old need to be cooked slow and moist unless you use a pressure cooker. Soups and stews fit that, but so can baking. The French came up with Coq au Vin, a way to turn a tough old rooster into a gourmet meal. You can use an old hen for that also. Chicken and Dumplings is a great comfort food traditionally made from an old hen. I guess C & D is technically a stew.
After they have aged I cut an old hen into serving pieces, add some carrots, onion garlic, and celery, add herbs like basil, oregano, thyme, chives, or such, and put that in a heavy pot that seals very well. Then I cook that in the oven at 250 degrees Fahrenheit for 2-1/2 to 3 hours. Carefully use a slotted spoon to remove it, the meat can fall off of the bone. You should have about of 1/2 cup of liquid that is the best broth you've ever had.
When I butcher, I save the neck, backs, feet, gizzards, and heart to use for broth. I also use the bones from eating the pieces. After straining the broth, I pick the meat from the pieces. This meat is great for tacos or chicken salad. I often use that meat for sandwiches for my lunch.
An old hen is only good for soup or stew? I guess for some people.
