We have about 30 chickens that were about 16 months old, mostly hens that we decided to cut up and freeze with the thought of using them in the slow cooker. Well, we tried one, cooked for 10 hours and you could just barely cut it with a chainsaw! ;O) We decided to cut it up fine and use it in a stir fry. This worked better, but was still chewy. Anybody got any ideas on how to tenderize this meat?
There is an old story on how to cook up a merganzer that I might try.
Take one merganzer (a type of fish duck), place it in a large pot of boiling water. Add one piece of granite rock. When the granite is soft, eat it and throw away the duck.
Think it will work? I really need some help so that I don't waste all this meat.