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I guess my confusion is: sometimes long cooking = tender, fall-off-the-bone meat, and sometimes long cooking = overcooked, tough-as-nails meat. This chicken is fully cooked (and rubbery as anything!). If I cut it up and toss it in the slow cooker to make a stew, will the meat toughen further or...

Hi, all - I'm hoping someone can give me some tips here. Here's the problem: I bought a bunch of chickens from a local farmer, including some that he identified as "stewing chickens." These were birds that had been laying hens but were no longer productive. The farmer said "stewing chickens"...