Quality of meat at 1 1/2 years and 3 years in layers?

[Marion]

I haven't had much experience with cooking hens yet but hubby and I sent 8 roosters to freezer camp this weekend, well 7 really, one of them I cooked in the crock pot with italian dressing until it fell off of the bones. Still a bit chewy compared to grocery store chickens but certainly more flavorful, I really think that chicken n dumplins or brunswick stew will be my choices for using roos (hubby wasn't thrilled with the italian dressing marinade) from here out. The roos weren't really old, the one I cooked was about 5.5 months old, the others that are in the freezer were a month younger. I can't imagine how tough an OLD rooster would be!

 

[randomchick]

Quote:
Explain please!

I let they simmer all day, sometimes overnight, on the wood stove. I just keep adding water when I check the wood. After I have cooked them and cooled them, there is a nice big layer of fat along the top of the broth. I find it to be a lot more than with a younger chicken. I skim the fat off the top and use it to make the most amazing bread, in place of butter. Add a little savory to the dough and you will have excellent buns that are great with the chicken stew you can make from the old birds.

 

[kingmt]

Quote:
Did you let them rest for a few days before cooking or freezing?