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 - An Old-Time Tractor Demonstration - by Kim Pratt. Sam was born in rural Kansas in 1926. His dad was a hard-working farmer and the children worked hard everyday to help ends meet. In the rural area he grew up in, the highlight of the week was Saturday when many people took a break from their work to go to town. It was on one such Saturday in the early 1940's when Sam was 16 years old that he ended up in Dennison, Kansas to watch a demonstration of a new tractor being put on by a local dealer. It was an Allis-Chalmers tractor dealership,
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