Update on Cooking Old Layers
Well, not much to do about pallets, but Dear Wife cooked up those two old layers I butcher last weekend.
She used some of the chicken in a soup, letting it simmer for hours, and that came out pretty good. The chicken was a little chewy, but not bad at all. Stewing it for hours softened it up quite a bit. We both agreed that passed the test.
She also cooked some of the old chicken with vegetables and potatoes. Just a mix-mix of stuff. The veggies and potatoes came out fine, but the old layer meat was really tough. Failed on that test.
The final experiment was cooking some old chicken meat in the crock pot overnight on low heat, then putting it into a rice soup. That turned out the best. The chicken really benefited from the overnight crockpot cooking to make it more tender. Two thumbs up on overnight crockpot tenderizing!

Bottom line, we found at least two ways to use our old layer meat to make food we enjoy eating. It will be worth our time and effort to continue to harvest our old chickens when they are no longer productive egg layers. Is the meat as good as an eight-week-old Cornish Cross meat chicken? No, but it's plenty good in the soups/stews that we made.

BTW, I suggested using the new pressure cooker that I bought Dear Wife a few years ago that is still sitting in the closet, but she just does not want to use it. She likes the crockpot and it's easy to cook the chicken meat overnight to make it tender. There are benefits to both methods, but Dear Wife is the main cook and she decides what she wants to cook with. The crockpot overnight method really worked great, and she added some seasoning to the crockpot, and it all came out tasting great.

Dear Wife is a great cook.