older animals tend to be less tender. that being said, it is theoretically possible to cook any meat to be tender. the key is, MOIST HEAT. that means water. frying is oil- even though you're dunking it in liquid, it is considered "dry cooking".
don't remember all the chemistry, but it boils down (get it) to collagen, a protein in meat, that gets softer (read more tender) when cooked in the presence of water.
usually meat birds are killed at less than 3 months of age, so yours are way past that. if you roasted, fried, etc with dry heat, they'd come out tough. cook them long enough with moist heat, and the meat will fall right off the bone.
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Today's Featured Article - Tractor Hydraulics - The Basics - by Curtis Von Fange. Hydraulics was one of the greatest inventions for helping man compound the work he can do. It’s amazing how a little floor jack can lift tons and tons of weight with just the flick of a handle. What’s even more amazing is that all the principals of hydraulic theory can be wrapped up in such a small package. This same package applies to any hydraulic system from the largest bulldozer to the oldest and smallest tractor. This short series will take a look at the basic layout of a simple hydraul
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